Zutaten für Quinoa Garbanzo Spinach Salad W Smoked Paprika Dressing
- 1 cup Quinoa
- 5 oz Baby Spinach Leaves
- 1 (15-ounce) can Garbanzo Beans
- 1/2 cup cubed English Cucumbers
- 1 cup halved Heirloom Tomato
- 1/4 cup chopped Fresh Mint Leaves
- 1/4 cup Feta Cheese
- 2 tablespoons Sherry Wine Vinegar
- 1 teaspoon Smoked Paprika
- 3 tablespoons Olive Oil
- 2 tablespoons Red Wine Vinegar
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
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Zubereitung von Quinoa Garbanzo Spinach Salad W Smoked Paprika Dressing
- Rinse 1 cup quinoa under cold water until water runs clear.
- Combine rinsed quinoa with 2 cups salted water in a medium saucepan.
- Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 15-16 minutes, or until all water is absorbed and quinoa is tender.
- Remove from heat and fluff with a fork. Let cool completely.
- While quinoa cooks, prepare the salad: In a large bowl, combine 5 oz baby spinach (or substitute with 5 oz regular spinach), 1 (15-ounce) can garbanzo beans (rinsed and drained), 1/2 cup cubed cucumber, 1 cup halved grape tomatoes (or 1 cup halved baby heirloom tomatoes), and 1/4 cup chopped fresh mint.
- Add the cooled quinoa to the bowl and gently toss to combine.
- In a small bowl, whisk together 2 tablespoons red wine vinegar, 1 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Gradually whisk in 3 tablespoons olive oil until emulsified.
- Pour dressing over the salad and toss gently to coat.
- Crumble 1/4 cup feta cheese over the salad and serve immediately or chill for later.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
15g
Fat
43g
Carbs
22g
