Quinoa Salad with Cherries & Creamy Vinaigrette | Gluten-Free Recipes - Clean Eating Magazine

Not-Your-Average Quinoa Salad with Cherries and Creamy Vinaigrette

Make this ahead and have lunch on hand for several days - simply refrigerate salad and dressing separately and combine in the morning or right before eating.
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Not-Your-Average Quinoa Salad with Cherries and Creamy Vinaigrette

Not-Your-Average Quinoa Salad with Cherries and Creamy Vinaigrette

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 1/2 cup sliced unsalted almonds
  • 1 1/2 cups quinoa, rinsed and drained
  • 2 cups spinach leaves, thinly sliced
  • 1 15-oz BPA-free can unsalted chickpeas, rinsed and drained
  • 1 cucumber, peeled, seeded and cut into 1/3 inch dice (about 1 1/2 cups)
  • 1 cup dried unsweetened cherries, chopped
  • 1 small red onion, finely chopped
  • 1/2 cup plain whole-milk yogurt
  • 6 tbsp extra-virgin olive oil
  • 1/2 tsp lemon zest + 2 tbsp fresh lemon juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustarf
  • 2 tsp raw honey
  • 2 cloves garlic, minced
  • 1/2 tsp each sea salt and ground black pepper

Preparation

1. Preheat oven to 350°F. Spread almonds on a baking sheet and toast 7 to 10 minutes, shaking pan occasionally, or until golden brown. Set aside to cool.

2. Meanwhile, cook quinoa according to package directions.

3. In a large serving bowl, toss together quinoa, spinach, chickpeas, cucumber, cherries and onion. In a small bowl, whisk together yogurt, oil, lemon zest, lemon juice, vinegar, mustard, honey, garlic, salt and pepper. Pour over salad and toss to coat. Add almonds and gently stir. Chill for 15 minutes before serving.

Nutrition Information

  • Serving Size: 1.5 cups
  • Calories: 488
  • Carbohydrate Content: 56 g
  • Cholesterol Content: 3 mg
  • Fat Content: 22 g
  • Fiber Content: 10 g
  • Protein Content: 12 g
  • Sodium Content: 235 mg
  • Sugar Content: 14 g
  • Monounsaturated Fat Content: 14 g
  • Polyunsaturated Fat Content: 4 g