Recipe by Dr. Jenny
I made this very easy, healthy recipe today for lunch from Bon Appetit. This was my first time making quinoa. I will definitely be looking for more recipes. Not only was it tasty, but I loved reading up on all the health benefits. I halved the recipe easily to serve just me (for the next few days) and the only substitution I made was to use grape tomatoes as I could not find baby heirlooms.
Top Review by CaliforniaJan
Made for ZWT #7 and our team Witchin Kitchen...and so glad I did. It is great and a wonderful way to incorporate the healthy quinoa into a regular American dinner. I served it with pork chops and sourdough bread.
- 1 1⁄2 cups quinoa, rinsed, drained (9 to 10 oz)
- 4 cups packed baby spinach leaves
- 2 (15 -16 ounce) cans garbanzo beans, rinsed, drained
- 1 3⁄4 cups unpeeled English cucumbers, cut into 1/3 inch cubes
- 1 pint multicolored baby heirloom tomato, halved (2 1/2 cups)
- 1 cup packed fresh mint leaves
- 1 1⁄2 cups coarsely crumbled feta cheese, divided (about 7 oz)
- 1⁄4 cup sherry wine vinegar
- 2 1⁄2 teaspoons smoked paprika
- 1⁄2 cup olive oil
Directions See How It's Made
- Place quinoa in large saucepan; add enough salted water to cover quinoa by 1 inch. Bring to boil. Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 16 minutes. Drain. Chill until cool.
- Meanwhile, combine spinach leaves, garbanzos, cubed cucumber, halved tomatoes, mint leaves, and half of feta cheese in extra-large bowl. Add cooled quinoa and toss gently to blend.
- Whisk vinegar and smoked paprika in small bowl. Gradually whisk in oil. Season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season generously with salt and pepper. Sprinkle remaining feta over.