Quinoa Salad with Apples and Almonds

Number of Servings: 8img_5488
Prep Time: 40 minutes


  • 1/4 cup sliced almonds
  • 2 cups water
  • 1 cup quinoa
  • 2 cups spinach leaves
  • 1 cup granny smith apples, chopped
  • 1 cucumber, peeled, seeded and diced
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1/2 cup red onion, finely chopped
  • 1/4 cup Poppy Seed Dressing
  • In a 3-quart sauce pan, bring water to a boil. Stir in quinoa, cover and reduce heat to medium-low.
  • Simmer for 12 minutes or until quinoa has absorbed all the water. ¬†Remove from heat, fluff, cover and let stand another 15 minutes.
  • Meanwhile, preheat oven to 350.
  • Spread almonds on baking sheet, and toast 7 to 10 minutes, shaking the pan occasionally.
  • Lay 10 to 15 spinach leaves flat on top of one another on cutting board. Roll tightly into cylinder, then slice into slivers. Repeat with remaining spinach.
  • Toss together almonds, quinoa, spinach, apples, cucumber, chickpeas and red onion.
  • Pour Dressing over quinoa salad and toss to coat. Chill 30 minutes to allow flavors to develop.

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