The sweetness of the dried cherries mix in this recipe with the tartness of the lemon yogurt dressing to make the flavors pop in your mouth. At first I thought the dressing was too different for the rest of the ingredients, but after letting the flavors marry together for about a half a hour this was pure heaven. Found this recipe in an old Vegetarian Times Magazine, dated July 1, 2006. Kept everything the same except did not use the small minced red onion as the garlic packed enough punch for what I wanted.
1/4 cup toasted slivered almonds
1 1/2 cups cooked quinoa
1 large cucumber, peeled and seeded
1 15oz can of rinsed garbanzo beans
1 cup dried cherries (diced)
1/4 cup plain low-fat yogurt
3 tablespoons of olive oil
2 tablespoons of fresh lemon juice
2 cloves of garlic (about 2 teaspoons)
Cook quinoa according to directions on box, cool. Cut spinach in thin ribbons. Toss together quinoa, almonds, spinach, cherries, cucumbers and chick-peas in a large serving bowl. Whisk together olive oil, lemon juice, yogurt 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.