Chilled Spinach and Quinoa Salad with Cherries and Toasted Almonds
This vibrant salad combines the nutty flavor of quinoa with fresh spinach, succulent cherries, and crunchy toasted almonds. Perfect for summer picnics and potlucks, this nutrient-dense dish is not only visually appealing but also packed with protein, fiber, and essential vitamins. The addition of creamy yogurt and zesty lemon juice dressing ties the flavors together beautifully. The salad can be enjoyed fresh or made ahead of time, and can easily be adapted with couscous or bulgur. Let it chill in the fridge to enhance the flavors before serving; this recipe will surely impress your guests with its delightful taste and healthy profile.
6
Servings
150
Calories
12
Ingredients
Ingredients
Sliced almonds
1/2 cup (toasted)
Water
3 cups (salted (for cooking quinoa))
Quinoa
1 1/2 cups (rinsed and drained)
Spinach leaves
2 cups (washed)
Fresh cherries
2 cups (pitted and halved (or use 1 cup dried cherries, chopped))
Cucumber
1 (peeled, seeded, and diced (about 1 1/2 cups))
Chickpeas
1 (15 ounce) can (rinsed and drained)
Red onion
1 small (finely chopped (about 1/2 cup))
Plain low-fat yogurt
1/4 cup
Olive oil
3 tablespoons
Fresh lemon juice
2 tablespoons
Garlic cloves
2 (minced)
Instructions
1
Preheat the oven to 350°F (175°C).
2
Spread the sliced almonds on a baking sheet and toast in the oven for 7-10 minutes, shaking the pan occasionally, until golden brown and fragrant. Remove from the oven and allow to cool.
3
In a medium saucepan, bring 3 cups of salted water to a boil over medium-high heat. Stir in the rinsed quinoa, reduce the heat to low, and cover. Simmer for 15 minutes or until all the liquid is absorbed. Once cooked, remove from heat and let it stand covered for an additional 5 minutes. Fluff with a fork and allow to cool.
4
While the quinoa is cooling, prepare the spinach. Stack 5 or 6 spinach leaves on a cutting board, roll them tightly into a cylinder, and slice into thin ribbons. Repeat with the remaining spinach leaves.
5
In a large serving bowl, combine the cooled quinoa, toasted almonds, spinach ribbons, cherries, cucumber, chickpeas, and finely chopped red onion.
6
In a separate small bowl, whisk together the yogurt, olive oil, lemon juice, and minced garlic until smooth. Pour this dressing over the salad and gently toss to coat all the ingredients evenly.
7
Season the salad with salt and pepper to taste.
8
For the best flavor, cover the salad and refrigerate for at least 30 minutes before serving. This allows the ingredients to meld together and enhances the overall taste.
9
Serve chilled and enjoy.
Nutrition Information
5.5g
Fat
20g
Carbs
7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Chilled Spinach and Quinoa Salad?
It is a nutrient-dense salad combining quinoa, fresh spinach, cherries, toasted almonds, and a creamy yogurt-lemon dressing.
Is this recipe vegetarian-friendly?
Yes, this salad is entirely vegetarian.
How many servings does this recipe provide?
This recipe makes 6 servings.
What are the calories per serving?
Each serving contains approximately 150 calories.
How do I toast the almonds?
Preheat your oven to 350°F and toast the sliced almonds for 7-10 minutes until golden brown.
How long does the quinoa need to cook?
Simmer the quinoa for 15 minutes, then let it stand covered for 5 minutes before fluffing.
What is the water-to-quinoa ratio for this recipe?
Use 3 cups of salted water for 1.5 cups of rinsed quinoa.
How should the spinach be prepared?
Stack the leaves, roll them into a cylinder, and slice them into thin ribbons.
Can I use dried cherries instead of fresh?
Yes, you can substitute 2 cups of fresh cherries with 1 cup of chopped dried cherries.
How should I prepare the cucumber?
The cucumber should be peeled, seeded, and diced into roughly 1.5 cups.
What ingredients are in the dressing?
The dressing consists of plain low-fat yogurt, olive oil, lemon juice, and minced garlic.
Should the salad be served warm or cold?
This salad is best served chilled.
How long should I refrigerate the salad before serving?
It is recommended to chill the salad for at least 30 minutes to let the flavors meld.
Can I substitute quinoa with other grains?
Yes, you can easily adapt this recipe using couscous or bulgur.
What is the protein content per serving?
Each serving provides about 7g of protein.
How much fat is in one serving?
There is approximately 5.5g of fat per serving.
What are the total carbohydrates per serving?
Each serving contains 20g of carbohydrates.
Do I need to rinse the quinoa?
Yes, the quinoa should be rinsed and drained before cooking.
How much red onion should I add?
Use one small red onion, finely chopped, which is about 1/2 cup.
Is garlic used in this recipe?
Yes, the recipe calls for 2 minced garlic cloves in the dressing.
What size can of chickpeas is required?
The recipe uses one 15-ounce can of chickpeas, rinsed and drained.
Can I make this salad ahead of time?
Yes, it can be made ahead and kept in the fridge to enhance the flavors.
How much olive oil is used in the dressing?
The dressing requires 3 tablespoons of olive oil.
What type of yogurt is best for the dressing?
The recipe specifies using 1/4 cup of plain low-fat yogurt.
Is this salad suitable for summer picnics?
Yes, its chilled nature makes it perfect for summer picnics and potlucks.
What temperature should the oven be for the almonds?
The oven should be preheated to 350°F (175°C).
How many ingredients are in this recipe?
There are 12 primary ingredients used in this dish.
Should I season the salad?
Yes, season with salt and pepper to taste after tossing with the dressing.
Is this a gluten-free dish?
Since it uses quinoa, spinach, and vegetables, it is naturally gluten-free if your yogurt is certified GF.
What is the texture of the salad?
It features a mix of crunchy almonds, tender quinoa, and succulent cherries.