Spinach-Quinoa Salad

Souped up from a recipe my good friend Ralph made me. This is awesome as a side dish or vegetarian main course - then use the leftovers to fill a wrap for a sandwich the next day at lunch!

Quinoa is an ancient grain packed full of protein and fiber and luckily it also tastes good! You can use it as a substitute for any other grain, like rice or barley, in side dishes, soups, pilafs etc. It comes in three colors, tan, red or black - I have actually only tasted tan so far and it is a little chewy but not as much as barley.

1 1/2 cups Quinoa, dry
1/2 bag baby spinach
1 cup dried cherries or dried cranberries
1 cucumber, peeled and small diced (English or if you can find it an Armenian cucumber - they are round like softballs!)
1 15oz can chickpeas, drained
2/3 cup minced red onion
1 cup toasted walnuts (if cranberries) or cashews (if cherries)
4 oz crumbled feta (cherries) or blue cheese (cranberries)
1/2 teaspoon dried mint
salt and pepper

1. Heat oven to 350. Line baking sheet with tinfoil - spread nuts on sheet and toast - about 5-8 minutes
2. In medium sauce pot, boil three cups water, stir in quinoa, turn heat down to low, stir and let simmer partially covered until all water is absorbed (stir intermittently)
3. When quinoa is cooked, pour into large bowl. Mix spinach leaves into hot quinoa to wilt them, add nuts, onion, mint, chickpeas, cucumber - stir.
4. Top with cheese - serve warm, at room temp or cold.

Enjoy!!!