Quinoa, Chikpea, Cucumber and Feta Salad

By devogirl

Prep time: 20 minutes
Total time: 30 minutes
Servings: 4

Ingredients

• 1 cup quinoa (beige or red or black)
• 1 cup water
• 1 can chickpeas, rinsed, drained
• 1 1/2 chopped unpeeled cucumbers
• 1 pint cherry or baby heirloom tomatoes, halved
• 1 cup roughly chopped flat-leaf parsley
• 1 cup sliced baby spinach leaves
• 1 1/2 cups crumbled feta cheese
• 1/4 cup red wine or balsamic vinegar
• 1 teaspoon honey
• 1/3 cup olive oil
• 2 teaspoons smoked Spanish paprika
• To taste salt and pepper

Preparation

Step 1

1. Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, simmer until tender, about 10-15 minutes.
Tip: Do not overcook. Chill in the refrigerator to cool.

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 overmix or stir.

4. Whisk vinegar, salt, honey and smoked paprika in small bowl. Gradually whisk in oil. Add salt and pepper to taste.

5. Drizzle over the combined salad ingredients; toss gently. Add vinaigrette; avoid overdressing. Top with feta; serve immediately.