Quinoa Garbanzo And Spinach Salad With Smoked Paprika Dressing Recipes

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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.

Provided by Dr. Jenny

Categories     Spinach

Time 41m

Yield 6-8 serving(s)

Number Of Ingredients 10



Quinoa, Garbanzo & Spinach Salad W/ Smoked Paprika Dressing image

Steps:

  • 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.

Nutrition Facts : Calories 608.8, Fat 30.6, SaturatedFat 8.6, Cholesterol 33.4, Sodium 866.2, Carbohydrate 66.2, Fiber 11.2, Sugar 3.8, Protein 19.9

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

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