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...

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