Steps:
- -Preheat oven to 350 degrees. Spread almonds on baking sheet and toast for a few minutes shaking pan occasionally, or until golden brown. Cool. - Bring 3 cups of salted water to a boil in pot over medium-high heat. Stir in quinoa. Reduce heat to medium low, cover and simmer 15 minutes or until all liquid has absorbed. -Remove from heat and cool, covered in pot -Lay 5 or 6 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 quinoa almonds, spinach, cherries, cucumber, chickpeas and red onion in large serving bowl. -Whisk together yogurt, olive oil, lemon juice and garlic in small bowl. -Pour over salad and toss to coat. -Season with salt and pepper. -Chill 30 minutes to allow flavors to develop then serve (yummy cold too)
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