Found this guy in bon apetite as well. I took about 1/3 off of most of the ingredients cause it’s a ton. And the spinach gets wilty – so if you wan’t be eating right away or want to make it for lunches make it a put together right before eating type of thing!I used garlic infused oil, and skipped the tomato cause hubby isn’t a fan. He’s not really a fan of this recipe either, so it’s not really any big deal either way.
Ingredients
- 2 cups cooked quinoa
- 3-4 cups (packed) baby spinach leaves
- 1-15- to 16-ounce cans garbanzo beans (chickpeas), rinsed, drained
- 1 cucumber
- 2-4 tsp mint leaves
- 3/4 cups coarsely crumbled feta cheese (about 7 ounces), divided
- 2 tbl Sherry wine vinegar
- 1 3/4 teaspoons smoked paprika
- 1/4 cup olive oil
Preparation
Combine spinach leaves, garbanzos, cubed cucumber, mint leaves, and half of feta cheese in extra-large bowl. Add cooled quinoa and toss gently to blend.
Whisk vinegar and smoked paprika in small bowl. Gradually whisk in oil. Season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season generously with salt and pepper. Sprinkle remaining feta over.
Verdict:
Tasty, suble flavors, but a nice fresh salad
Nutrition:
- Calories 298.8
- Total Fat 10.4 g
- Saturated Fat 4.0 g
- Polyunsaturated Fat 0.7 g
- Monounsaturated Fat 3.2 g
- Cholesterol 21.1 mg
- Sodium 466.9 mg
- Potassium 187.1 mg
- Total Carbohydrate 38.4 g
- Dietary Fiber 5.7 g
- Sugars 2.9 g
- Protein 11.2 g
Nutritional Info
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Combine spinach leaves, garbanzos, cubed cucumber, mint leaves, and half of feta cheese in extra-large bowl. Add cooled quinoa and toss gently to blend.
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Whisk vinegar and smoked paprika in small bowl. Gradually whisk in oil. Season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season generously with salt and pepper. Sprinkle remaining feta over.