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Quick Summer Quinoa Salad with Cherries and Spinach

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Author: Ginger Hultin


  • 1/4 cup slivered almonds
  • 1 cup quinoa (rinsed and drained)
  • 2 cups baby spinach
  • 2 cups fresh cherries (pitted and halved)
  • 1 15- ounce can chickpeas (rinsed and drained)
  • 1/4 cup plain low-fat yogurt
  • 3 Tablespoons olive oil
  • 2 Tablespoons freshly squeezed lemon juice
  • 1 clove garlic (minced)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper


  • Preheat oven to 350 degrees. Spread almonds on a baking sheet and toast for 5-7 minutes until golden brown. Set aside to cool. Combine quinoa and 2 cups water in a medium pot. Bring to a boil, then simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat to cool. Roll several spinach leaves at a time into a cylinder on a cutting board then slice into slivers. Repeat with all spinach and set aside. In a large mixing bowl, toss together quinoa, spinach, cherries and chickpeas. In a separate small bowl, whisk together yogurt, olive oil, lemon juice, garlic, salt and pepper. Pour over salad and fold gently to combine all ingredients. Add almonds and stir to incorporate Chill at least 30 minutes.


Makes great leftovers!