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In a 3-quart sauce pan, bring water to a boil. Stir in quinoa, cover and reduce heat to medium-low.
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Simmer for 12 minutes or until quinoa has absorbed all the water. Remove from heat, fluff, cover and let stand another 15 minutes.
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Meanwhile, preheat oven to 350.
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Spread almonds on baking sheet, and toast 7 to 10 minutes, shaking the pan occasionally.
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Lay 10 to 15 spinach leaves flat on top of one another on cutting board. Roll tightly into cylinder, then slice into slivers. Repeat with remaining spinach.
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Toss together almonds, quinoa, spinach, apples, cucumber, chickpeas and red onion.
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Pour Dressing over quinoa salad and toss to coat. Chill 30 minutes to allow flavors to develop.