Dinner Tonight: Quinoa, Chickpea, and Spinach Salad with Smoked Paprika Dressing

Name: Dinner Tonight: Quinoa, Chickpea, and Spinach Salad with Smoked Paprika Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 946 milliliters baby spinach leaves; 907 grams chickpeas, rinsed and drained; 1 pint cherry tomatoes, halved; 414 milliliters cucumbers, chopped into 1/3-inch cubes; 198 grams 1/2 cups crumbled feta (about; 237 milliliters fresh mint leaves; 118 milliliters olive oil; 283 grams 1/2 cups quinoa (about , rinsed and drained; 6 servings salt and black pepper; 59 milliliters Sherry wine vinegar; 3 teaspoons smoked paprika

Dinner Tonight: Quinoa, Chickpea, and Spinach Salad with Smoked Paprika Dressing is a gluten free and vegetarian main course. One portion of this dish contains roughly 21g of protein, 31g of fat, and a total of 586 calories. This recipe serves 6. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up paprika, chickpeas, quinoa, and a few other things to make it today. To use up the quinoa you could follow this main course with the Quinoa Pudding as a dessert.

Instructions

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.

Ingredients you will need

Quinoa