Summer Recipe

It's cherry season! Both Curtis and I love these little fruits and are always trying new ways to incorporate them to our menu, so I decided to share a recipe for those who are also cherry lovers. This salad is great for picnics and barbecues or just for any other hot summer day.

The main ingredient in this recipe is quinoa, a seed which is considered a superfood for it's rich in protein, fiber, calcium, phosphorus, magnesium and iron. Quinoa is also gluten free. It is recommended that the seeds be germinated before it's consumption as it doubles it's nutritional value and activate it's natural enzimes. To do so, simply place quinoa seeds in a bowl with cold water for 2 to 4 hours.

QUINOA SALAD WITH CHERRIES

Serves 4

INGREDIENTS

1.5 cup quinoa
2 cups spinach leaves
2 cups of fresh cherries, pitted and halved
1 cucumber, peeled and diced
1/4 cup of almonds
1 (15oz) can of chickpeas, rinsed and drained
1 small red onion, finely chopped
1/4 cup plain yogurt (any kind you like)
3 tablespoons of olive oil
2 tablespoons of fresh lemon juice
3 garlic cloves, minced

METHOD

Roast almonds in a frying pan with no oil or butter for about 3 to 5 minutes or until golden.

Bring 3 cups of salted water to a boil, stir in quinoa, reduce heat and simmer ultill all liquid has evaporated (about 15 min).

Chop spinach by laying about 6 leaves on top of one another, rolling into cylinders and slicing into slivers.

Dressing: Whisk together olive oil, yogurt, lemon juice and garlic.

Place all ingredients in a bowl and pour dressing over, mix well.

Serve room temperature or chill before serving. Bon appetit!

I didn't have any almonds this time so I replaced it with sunflower seeds