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