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.
Sugar and Spice Eatery
1 hour ago