Spinach Salad with Quinoa, Garbanzo Beans, and Paprika Dressing
This colorful salad is a show-stopper. Make it for your next potluck or picnic, or amaze your family for dinner any night of the week.
Prep Time 10 mins
Cook Time 16 mins
Total Time 4 hrs 26 mins
Servings 12 servings, about 1 cup each
Calories 233 kcal
Adapted from 2bmindset
1½ cups dry quinoa
Sea salt (to taste; optional), divided use
¼ cup sherry wine vinegar
2½ tsp. paprika
Ground black pepper (to taste; optional)
2 Tbsp. extra-virgin olive oil
4 cups raw baby spinach leaves, washed, dried
2 (15-oz.) cans chickpeas (garbanzo beans), drained, rinsed
1 medium cucumber, unpeeled, chopped
2½ cups halved cherry (or small heirloom) tomatoes
1 cup fresh mint leaves
1½ cups coarsely crumbled feta cheese or bulgarit 5%, divided use
Place quinoa in a large saucepan; add water to cover by 1-inch. Season with salt if desired. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and gently boil for 15 to 16 minutes, or until quinoa is tender. Drain if there is excess liquid. Chill, covered in the refrigerator, for 4 hours or until cool.
Combine vinegar, and paprika in a small bowl. Season with salt and pepper if desired; slowly whisk in oil to blend. Set aside.
Combine spinach, chickpeas, cucumber, tomatoes, mint, and 1 cup cheese in a large bowl; mix well.
Add cooled quinoa to spinach mixture; toss gently to blend.
Drizzle dressing over salad; toss gently to blend.
Sprinkle remaining ½ cup cheese over salad; serve immediately.