Quinoa Garbanzo Spinach Salad W Smoked Paprika Dressing Food

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QUINOA, GARBANZO & SPINACH SALAD W/ SMOKED PAPRIKA DRESSING



Quinoa, Garbanzo & Spinach Salad W/ Smoked Paprika Dressing image

I made this very easy, healthy recipe today for lunch from Bon Appetit. This was my first time making quinoa. I will definitely be looking for more recipes. Not only was it tasty, but I loved reading up on all the health benefits. I halved the recipe easily to serve just me (for the next few days) and the only substitution I made was to use grape tomatoes as I could not find baby heirlooms.

Provided by Dr. Jenny

Categories     Spinach

Time 41m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/2 cups quinoa, rinsed, drained (9 to 10 oz)
4 cups packed baby spinach leaves
2 (15 -16 ounce) cans garbanzo beans, rinsed, drained
1 3/4 cups unpeeled English cucumbers, cut into 1/3 inch cubes
1 pint multicolored baby heirloom tomato, halved (2 1/2 cups)
1 cup packed fresh mint leaves
1 1/2 cups coarsely crumbled feta cheese, divided (about 7 oz)
1/4 cup sherry wine vinegar
2 1/2 teaspoons smoked paprika
1/2 cup olive oil

Steps:

  • 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.

Nutrition Facts : Calories 608.8, Fat 30.6, SaturatedFat 8.6, Cholesterol 33.4, Sodium 866.2, Carbohydrate 66.2, Fiber 11.2, Sugar 3.8, Protein 19.9

QUINOA, GARBANZO, AND SPINACH SALAD WITH SMOKED PAPRIKA DRESSING



Quinoa, Garbanzo, and Spinach Salad with Smoked Paprika Dressing image

Provided by Bon Appétit Test Kitchen

Categories     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

Yield Makes 6 to 8 servings

Number Of Ingredients 10

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

Steps:

  • 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.

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  • 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.
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