Tasty and hardy and gluten-free…. yum!!
1 cup quinoa (rinsed thoroughly)
2 cups water
1 can chick peas (rinsed and drained)
1/2 cup almonds
1/4 cup dried apricots (or fresh) or raisins
1 medium tomato
1/4 cup red onion
1/4 lb baby spinach leaves
1 bunch fresh cilantro
Bring water to a boil in a medium saucepan. Add quinoa and lower heat to medium low. Cover and cook 15 minutes (or until water is absorbed). Meanwhile, chop tomato, onion, apricots and cilantro. Roast almonds under the broiler for 3 minutes, careful not to burn them. Once roasted, allow almonds to cool before coarsely chopping them.
In a large bowl, toss spinach, quinoa, chick peas, onion, tomato, apricots and almonds.
Serve with fresh dressing
2 tbsp lemon juice
1/4 cup olive oil
1/4 cup apple cider vinegar
1/2 tbsp stone ground or Dijon mustard
1 tsp sea salt
1 tsp honey
2 cloves garlic
1/8 tsp ground cumin
1/8 tsp cinnamon
1/8 tsp ground ginger
Add all ingredients together and serve over quinoa salad