Dinner Tonight: Quinoa, Chickpea, And Spinach Salad With Smoked Paprika Dressing Recipe

• 1 1/2 cups quinoa (about 10 ounces), rinsed and drained
• 4 cups baby spinach leaves
• 2 (16-ounce) cans chickpeas, rinsed and drained
• 1 3/4 cups cucumbers, chopped into 1/3-inch cubes
• 1 pint cherry tomatoes, halved
• 1 cup fresh mint leaves
• 1 1/2 cups crumbled feta (about 7 ounces)
• 1/4 cup Sherry wine vinegar
• 2 1/2 teaspoons smoked paprika
• 1/2 cup olive oil
• salt and black pepper

1. 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. Spread out on large baking sheet and let cool for a few minutes.
2. Combine the spinach leaves, chickpeas, cucumber, tomatoes, mint, and half of the feta in a large bowl. Add the cooled quinoa and toss well.
3. Whisk together the vinegar and smoked paprika in a small bowl. Slowly whisk in the oil. Season with salt and pepper.
4. Pour the dressing over the salad and toss well. Serve with some more crumbled feta on top. Season with salt and pepper to taste.

quinoa, baby spinach, chickpeas, cucumbers, cherry tomatoes, mint, feta, sherry wine vinegar, paprika, olive oil, salt

Taken from www.seriouseats.com/recipes/2010/10/quinoa-chickpea-and-spinach-salad-recipe.html (may not work)