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Quinoa, Garbanzo, and Spinach Salad with Smoked Pa

Lunch Time? Try some Quinoa, Garbanzo, and Spinach Salad with Smoked Paprika Dressing

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Category: Brunch and Lunch - Author: Sandra
Ready in: 20 min - Cooking time: 20 min - Waiting time: 20 min

For 1 people ()

1.5 cup(s) quinoa (9 to 10 ounces) rinsed and drained
4 cup(s) (packed) baby spinach leaves
5 ounce(s) 2 -15 to 16 ounce cans garbanzo beans (chickpeas), rinsed and drained
1 pint container multicolored baby heirloom tomatoes, halved (2 1/2 cups)
1 cup(s) (packed) fresh mint leaves
1.5 cup(s) coarsely crumbled feta cheese (about 7 ounces), divided
1 cup(s) Sherry wine vinegar
2.5 teaspoon(s) smoked paprika
0.5 teaspoon(s) cup olive oil

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.
In an extra-large bowl, combine spinach leaves, garbanzos, cubed cucumber, halved tomatoes, mint leaves, and half of feta cheese. Add cooled quinoa and toss gently to blend.
In a small bowl, whisk vinegar and smoked paprika. 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.

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