Serves 6
80 min
Quinoa, Chickpea, and Spinach Salad with Smoked Paprika Dressing
Recipe GLPR132533ece4dff3
A vibrant Mediterranean-inspired salad combining protein-rich quinoa and chickpeas with fresh spinach, crisp vegetables, and aromatic mint. Tossed with a smoky paprika vinaigrette and topped with creamy feta cheese, this wholesome salad is both nourishing and satisfying for any meal.
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Ingredients
1 1/2 cups quinoa, rinsed and drained
4 cups baby spinach leaves
2 (16-ounce) cans chickpeas, rinsed and drained
1 3/4 cups cucumbers, chopped into 1/3-inch cubes
1 pint cherry tomatoes, halved
1 cup fresh mint leaves
1 1/2 cups crumbled feta cheese
1/4 cup sherry wine vinegar
2 1/2 teaspoons smoked paprika
1/2 cup olive oil
Salt and black pepper to taste
Directions
In a large pot, bring 3 cups of water to a boil. Add the rinsed quinoa and stir well. Reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is tender. Remove from heat and let cool completely, about 30–45 minutes.
While the quinoa cools, prepare the dressing: whisk together the sherry wine vinegar and smoked paprika in a small bowl until combined. Slowly drizzle in the olive oil while whisking continuously to emulsify. Season with salt and black pepper to taste.
In a large salad bowl, combine the cooled quinoa, baby spinach, drained chickpeas, chopped cucumbers, halved cherry tomatoes, and fresh mint leaves.
Pour the smoked paprika dressing over the salad and toss gently but thoroughly until all ingredients are evenly coated.
Top the salad with crumbled feta cheese and serve immediately, or refrigerate until ready to eat.
