Quinoa, Garbanzo & Spinach Salad W/ Smoked Paprika Dressing

Quinoa, Garbanzo & Spinach Salad W/ Smoked Paprika Dressing created by CaliforniaJan

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:

ingredients

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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  1. Maito
    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.
  2. stormylee
    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!
  3. COOKGIRl
    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.
  4. Sharon123
    Tasty salad! Also healthy and filling. Loved the mint and feta. Thanks Jenny! Made for being VIP in the Vegetarian Swap - May 2013.
  5. CaliforniaJan
    Quinoa, Garbanzo & Spinach Salad W/ Smoked Paprika Dressing Created by CaliforniaJan
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