adapted from Bon Appétit
1 1/2 cups quinoa (about 10 ounces), 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 (optional)
1 1/2 cups crumbled feta (about 7 ounces)
1/4 cup Sherry wine vinegar (I find this at Whole Foods, different than cooking Sherry)
2 1/2 tsp smoked paprika
1/2 cup olive oil
salt and black pepper
1. Pour the quinoa into a large pot. Top with enough water to cover by an inch, and season with a big pinch of salt. Bring to a boil over high heat. Cover, reduce heat to medium-low, and simmer for 15 minutes. Carefully drain quinoa. Spread out on large baking sheet and let cool for a few minutes.
2. Combine the spinach leaves, chickpeas, cucumber, tomatoes, mint, and half of the feta in a large bowl. Add the cooled quinoa and toss well.
3. Whisk together the vinegar and smoked paprika in a small bowl. Slowly whisk in the oil. Season with salt and pepper. (Or put everything in a mason jar, put on a lid and shake vigorously.)
4. Pour the dressing over the salad and toss well. Serve with some more crumbled feta on top. Season with salt and pepper to taste.
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