Quinoa, Garbanzo & Spinach Salad W/ Smoked Paprika Dressing
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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INGREDIENTS
Nutrition- 1 1⁄2
- 4cups packed baby spinach leaves
- 2
- 1 3⁄4
- 1pint multicolored baby heirloom tomato, halved (2 1/2 cups)
- 1cup packed fresh mint leaves
- 1 1⁄2
- 1⁄4
- 2 1⁄2teaspoons smoked paprika
- 1⁄2cup olive oil
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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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