meatless monday | quinoa, chickpea & spinach salad with smoked paprika dressing

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.


serves 6-8

1 1/2 cups quinoa, rinsed & drained
kosher salt
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

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