who doesn’t love something quick, healthy, simple & delicious to start the week?
i won’t complain, because monday can certainly be…well, monday.
the most difficult thing going on here is rinsing & cooking the quinoa, which is pretty much perfect after a long day has rendered you useless.
QUINOA & SPINACH SALAD WITH SMOKED PAPRIKA DRESSING
1 1/2 cups quinoa, rinsed & drained
4 cups baby spinach leaves
2 15oz cans chickpeas, rinsed & 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, divided
1/4 cup white wine vinegar
2 1/2 teaspoons smoked paprika
1/2 cup extra virgin olive oil
kosher salt and freshly ground black pepper
add the rinsed quinoa to a large pot. cover with water, by about an inch, season with salt & bring to a boil over high heat. once it comes to a boil, cover, reduce to medium low heat & let simmer for 15 minutes. drain & set aside to cool.
in a large bowl, add the spinach, chickpeas, cucumbers, tomatoes, mint & half the feta. add the cooled quinoa & toss to combine.*
in a separate small bowl, whisk together the vinegar & smoked paprika. while continuing to whisk, slowly stream in the olive oil. season with salt & pepper to taste. pour over salad ingredients & toss well to coat. add the rest of the feta overtop & serve.
*if you’re not planning to eat this all immediately, only combine the amount of ingredients necessary at the time. leftovers will store much better if the salad ingredients, quinoa & dressing are all stored separately in the fridge.
barely adapted from dinner tonight, serious eats