Quinoa, Garbanzo & Spinach Salad W/ Smoked Paprika Dressing
5
People talking
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.
- Ready In:
- 41mins
- Serves:
- Units:
Nutrition Information
5
People talking
ingredients
- 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
- 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.
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RECIPE MADE WITH LOVE BY
@Dr. Jenny
Contributor
@Dr. Jenny
Contributor
"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."
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I have never made quinoa with smoked paprika, and loved the addition of it. The cucumbers were also one of my favorite parts, so I think I would add lots more of those for extra crunch. I always toast then rinse my quinoa and then cook it with broth, so did that here. I used about half the cheese and only a tablespoon of oil for our tastes. We really liked this dish and its flavors, and enjoyed it as an entree.
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Oh, so good!! The feta & chickpeas give the salad a wonderfully savoury flavour. I made 1/2 recipe, used steamed regular spinach instead of baby spinach, and stirred in all the feta. As both I and my grocer were out of sherry vinegar (gasp!!), I had to make do with red wine vinegar - and the salad was still insanely good! Thank you for sharing!
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Made as written except for lining bowls with fresh baby spinach and baby arugula for a "meal in bowl". Delicious, quick and very easy to make. I served the veggie bowls at room temperature. I like the use of the sherry vinegar in this recipe. The quinoa was cooked with weakened veggie broth for added flavor. Fresh mint from our garden-good quality organic feta. Yum! Made for Veg Tag/May.
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Tasty salad! Also healthy and filling. Loved the mint and feta. Thanks Jenny! Made for being VIP in the Vegetarian Swap - May 2013. -
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