Name: Spinach Salad with Quinoa, Garbanzo Beans, and Paprika Dressing
Prep time: 10 min
Cook time: 16 min
Total time: 266 min
Ingredients: 1½ cups dry quinoa; Water; Sea salt (to taste; optional), (divided use); ¼ cup sherry wine vinegar; 2½ tsp. paprika; Ground black pepper ((to taste; optional)); 2 Tbsp. extra-virgin olive oil; 4 cups raw baby spinach leaves, washed, dried; 2 (15-oz.) cans chickpeas (garbanzo beans), drained, rinsed; 1 medium cucumber, (unpeeled, chopped); 2½ cups halved cherry (or small heirloom) tomatoes; 1 cup fresh mint leaves; 1½ cups coarsely crumbled feta cheese, (divided use)

This colorful salad is a show-stopper — make it for your next potluck or picnic, or amaze your family for dinner any night of the week.

The recipe makes 12 portions, and you’re going to want to eat them all. Even after it’s dressed, this salad stores well for up to three days!

Quinoa and chickpeas give it a hearty serving of protein. We love the juicy tomatoes and cucumber, but the stars of the recipe are the piquant paprika dressing and the full cup of torn mint leaves.

This Quinoa and Spinach Salad packs in the protein made with juicy tomatoes and cucumber, chickpeas and a piquant paprika dressing.

3.95 from 56 votes

Spinach Salad with Quinoa, Garbanzo Beans, and Paprika Dressing

This colorful salad is a show-stopper. Make it for your next potluck or picnic, or amaze your family for dinner any night of the week.

Course Salad

Cuisine Mediterranean

Prep Time 10 mins

Cook Time 16 mins

Total Time 4 hrs 26 mins

Servings 12 servings, about 1 cup each

Calories 233 kcal

Author BODi

Ingredients

1½ cups dry quinoa
Water
Sea salt (to taste; optional), divided use
¼ cup sherry wine vinegar
2½ tsp. paprika
Ground black pepper (to taste; optional)
2 Tbsp. extra-virgin olive oil
4 cups raw baby spinach leaves, washed, dried
2 (15-oz.) cans chickpeas (garbanzo beans), drained, rinsed
1 medium cucumber, unpeeled, chopped
2½ cups halved cherry (or small heirloom) tomatoes
1 cup fresh mint leaves
1½ cups coarsely crumbled feta cheese, divided use

Instructions

Place quinoa in a large saucepan; add water to cover by 1-inch. Season with salt if desired. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and gently boil for 15 to 16 minutes, or until quinoa is tender. Drain if there is excess liquid. Chill, covered in the refrigerator, for 4 hours or until cool.
Combine vinegar, and paprika in a small bowl. Season with salt and pepper if desired; slowly whisk in oil to blend. Set aside.
Combine spinach, chickpeas, cucumber, tomatoes, mint, and 1 cup cheese in a large bowl; mix well.
Add cooled quinoa to spinach mixture; toss gently to blend.
Drizzle dressing over salad; toss gently to blend.
Sprinkle remaining ½ cup cheese over salad; serve immediately.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts

Spinach Salad with Quinoa, Garbanzo Beans, and Paprika Dressing

Amount Per Serving (1 cup)

Calories 233 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Cholesterol 17mg6%

Sodium 319mg14%

Carbohydrates 29g10%

Fiber 6g25%

Sugar 4g4%

Protein 10g20%

* Percent Daily Values are based on a 2000 calorie diet.

Container Equivalents
½ Green
1½ Yellow
½ Blue
½ tsp.

2B Mindset Plate It!
A great lunch option for the vegan plan. For non-vegans, replace beans OR quinoa with a protein for lunch.

If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.

Photos by Kirsten Morningstar.