In a small saucepan, place a heaping ½ cup quinoa and 1 cup water. Bring to a boil. Once boiling, turn heat to simmer, cover and let simmer for 15 minutes or until water is absorbed. Once water is absorbed, turn off heat and let cool briefly. Fluff with fork before using.

Note: We tend to cook 1 cup quinoa in 2 cups water and just use the extra throughout the week. And if you have extra quinoa, you could always add more to the salad if you want it a bit heartier.

In a small bowl, whisk together yogurt, olive oil, lemon juice and garlic. Can be made ahead and stored in the refrigerator in a sealed container.

Over medium-high heat, saute almonds in a dry saucepan until lightly toasted, stirring frequently so as to not burn any, about 5 minutes. Set aside to cool.

I recently started sauteing the chickpeas before adding to the salad and love the flavor. Heat a small skillet over medium heat, add olive oil to coat pan, add chickpeas, sprinkle generously with kosher salt and saute 3-5 minutes or until warm and slightly crisp.*If not sauteing the chickpeas, toss chickpeas with a tablespoon or two of the dressing before assembling the salad. This will give them extra flavor.

In a large bowl add all the ingredients -- quinoa, spinach, chickpeas, almonds, spinach, cherries, cucumber. Sprinkle with salt and pepper. Drizzle with dressing and toss together to combine.

Serve and enjoy!

Stays fresh for 1-2 days or as I do with many salads, assemble the salad but don't add the dressing until ready to serve.