Quinoa, Garbanzo & Spinach Salad W/ Smoked Paprika Dressing |
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Prep Time: 25 Minutes Cook Time: 16 Minutes |
Ready In: 41 Minutes Servings: 8 |
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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. 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:
1. 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.
2. 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.
3. 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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