Quinoa, Garbanzo and Spinach Salad with Smoked Paprika Vinaigrette

Ingredients

  • 1 ½ cups quinoa, rinsed and drained
  • Salt
  • 6 small or 3 large portabello mushrooms (about 6 ounces), sliced
  • 1 teaspoon balsamic vinegar
  • 1 (15- to 16-ounce) can chickpeas, rinsed and drained
  • 1 unpeeled cucumber, chopped
  • 6 ounces grape or cherry tomatoes, halved or quartered
  • + 6 more ingredients
    • ½ cup chopped fresh cilantro/coriander
    • 1 ½ cups crumbled feta or Bulgarian cheese (about 7 ounces), divided
    • ¼ cup red wine vinegar
    • 2 ½ teaspoons smoked paprika
    • ½ cup olive oil
    • Pepper

1. Put the quinoa in a large saucepan and 1 3/4 cup water, or enough water to cover quinoa by about 1 inch. Season generously with salt. Bring to a boil, then reduce heat to medium-low; cover and simmer until quinoa is tender, about 15 minutes. Remove from the heat and allow to rest, covered, for...

View full recipe at SpringPad

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