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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. 

 Course Salad

 Cuisine Mediterranean

 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.

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