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Categories:
quinoa baby spinach leaves garbanzo beans hothouse cucumber tomatoes mint Feta cheese sherry wine vinegar paprika olive oil
Viewed: 27 - Published at: 8 months agoIngredients
- 1 1/2 cups quinoa (9 to 10 ounces), rinsed, drained
- 4 cups (packed) baby spinach leaves
- 2 15- to 16-ounce cans garbanzo beans (chickpeas), rinsed, drained
- 1 3/4 cups 1/3-inch cubes unpeeled English hothouse cucumber
- 1 1-pint container multicolored baby heirloom tomatoes, halved (2 1/2 cups)
- 1 cup (packed) fresh mint leaves
- 1 1/2 cups coarsely crumbled feta cheese (about 7 ounces), divided
- 1/4 cup Sherry wine vinegar
- 2 1/2 teaspoons smoked paprika
- 1/2 cup olive oil
Method
- 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.
