Quinoa, Chickpea and Spinach Salad With Smoked Paprika Dressing

Quinoa, Chickpea, Spinach Salad with a Smoked Paprika Dressing adapted from a recipe in Bon Appetit (serves 6-8) 3 C.

cooked Quinoa 4 C. baby spinach 2 15 oz cans of chickpeas (or about 3 C. cooked from dried), drained and rinsed 2 cucumbers, diced 1 pint cherry tomatoes, halved 1 C. chopped mint leaves In a large bowl, combine spinach leaves, chickpeas, cubed cucumber, halved tomatoes, mint leaves, and half of feta cheese. Add cooled quinoa and toss gently to blend. Whisk vinegar and smoked paprika in small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Pour dressing over salad and toss to coat. Sprinkle remaining feta over. This salad is best eaten soon after serving although it is hearty enough to keep in the fridge for a few days. 1 ½ C. crumbled feta cheese ¼ C. sherry vinegar 2 ½ tsp. smoked paprika ½ C. olive oil salt and pepper to taste

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