Quinoa Salad with fresh cherries, almonds and cucumbers. Take advantage of the short cherry season by making this seasonal favorite!

1. Quinoa Salad with Fresh Cherries, Almonds
and Greens
Serves 6
Ingredients:
¼ C. Sliced Almonds
1 ½ C. Quinoa, rinsed and drained
2 C. Beet Tops, or other leafy green
2 C. Fresh Cherries, pitted and halved (or 1 C. dried cherries, chopped)
1 Cucumber, peeled seeded and cut into 1/3-inch dice (about 1 ½ C.)
1 15 oz. can Chickpeas, rinsed and drained
1 Small Red Onion, finely chopped (about ½ C.)
¼ C. Plain Low-fat Yogurt
3 Tbsp. Olive Oil
2 Tbsp. Fresh Lemon Juice
2 Garlic Cloves, minced (about 2 tsp.)
2 Tbsp. Fresh Mint, finely chopped
Salt and Pepper to taste
Directions:
Preheat oven or toaster to 350°F. Spread almonds on baking sheet, and toast 7 to 10
minutes, shaking occasionally or until golden brown. Set aside.
Bring 3 cups water to a boil and stir in quinoa. Reduce heat to medium-low, cover,
and simmer 15 minutes, or until all liquid has been absorbed. Meanwhile, roughly
chop beet tops. Remove quinoa from heat, stir in beet tops, and let cool, covered in
pot.
Toss together quinoa-greens mixture with almonds, cherries, cucumber, chickpeas,
and red onion in large serving bowl. Wisk together yogurt, olive oil, lemon juice and
garlic in small bowl. Pour over salad and toss to coat. Season to taste with salt and
pepper. Chill 30 minutes to allow flavors to develop; serve.