Quinoa, Garbanzo, and Spinach Salad with Smoked Paprika Dressing

Quinoa, Garbanzo, and Spinach Salad with Smoked Paprika Dressing
Quinoa, Garbanzo, and Spinach Salad with Smoked Paprika Dressing
Fresh and colorful, this vegetarian entrée is an ideal bring-along for a potluck supper. Quinoa, a delicate grain with a texture similar to that of couscous, cooks up in just 15 minutes. A complete protein, it's also nutritious. Look for it at supermarkets and natural foods stores. Smoked paprika can be found in the spice section of the supermarket.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 to 8 servings
Salad Side Fourth of July Picnic Vegetarian High Fiber Dinner Lunch Quinoa Spinach Chickpea Family Reunion Healthy Paprika Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
  • 1/2 cup olive oil
  • 2 1/2 teaspoons smoked paprika
  • 1/4 cup sherry wine vinegar
  • 1 cup (packed) fresh mint leaves

Preparation 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. Per serving: 459 calories, 24 g fat, 14 g fiber Nutritional analysis provided by Bon Appétit

Preparation 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. Per serving: 459 calories, 24 g fat, 14 g fiber Nutritional analysis provided by Bon Appétit

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