Quinoa, Chickpea, Cucumber and Feta Salad

By devogirl

Ingredients

• 1 cup Quinoa (beige or red or black)
• 1 cup Water
• 1 can Chickpeas, rinsed, drained
• 1 1/2 Cucumbers, unpeeled, chopped
• 1 pint Cherry or Baby Heirloom Tomatoes, halved
• 1 cup Flat-leaf Parsley, roughly chopped
• 1 cup Baby Spinach Leaves, sliced
• 1 1/2 cups Feta Cheese, crumbled
• 1/4 cup Red Wine or Balsamic Vinegar
• 1 tsp Honey
• 1/3 cup Olive Oil
• 2 tsp Smoked Spanish Paprika
• Salt and Pepper to taste

Preparation

Step 1

1. In a saucepan, bring quinoa and water to boil. Reduce heat to medium-low, cover, simmer until tender (about 10-15 minutes.)
Tip: Do not over-cook. Chill in refrigerator until cooled.

2. In a large bowl, combine chickpeas, tomatoes, cucumber, parsley, spinach and about half of the feta.

3. Gently toss in the cooled quinoa; do not over-mix or stir.

4. In a separate bowl, whisk together the vinegar, salt, honey and smoked paprika. Gradually whisk in oil. Add salt and pepper to taste.

5. Drizzle over the combined salad ingredients; toss gently. When adding the vinaigrette, avoid over-dressing. Top with remaining half of the feta; serve immediately.