Best 3 Quinoa Garbanzo And Spinach Salad With Smoked Paprika Dressing Recipes

Searching for a flavorful and nutritious dish that combines grains, legumes, and greens? Look no further than quinoa, garbanzo and spinach salad with smoked paprika dressing. This wholesome and colorful salad offers a delightful contrast of textures and tastes, featuring tender quinoa, hearty garbanzo beans, vibrant spinach leaves, and a zesty dressing infused with smoky paprika. As a complete meal or a healthy side dish, this recipe promises a satisfying culinary experience that nourishes your body and tantalizes your taste buds.

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QUINOA, GARBANZO & SPINACH SALAD W/ SMOKED PAPRIKA DRESSING

Quinoa, Garbanzo & Spinach Salad W/ Smoked Paprika Dressing image

I made this very easy, healthy recipe today for lunch from Bon Appetit. This was my first time making quinoa. I will definitely be looking for more recipes. Not only was it tasty, but I loved reading up on all the health benefits. I halved the recipe easily to serve just me (for the next few days) and the only substitution I made was to use grape tomatoes as I could not find baby heirlooms.

Provided by Dr. Jenny

Categories Spinach

Time 41m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups quinoa, rinsed, drained (9 to 10 oz)
4 cups packed baby spinach leaves
2 (15 -16 ounce) cans garbanzo beans, rinsed, drained
1 3/4 cups unpeeled English cucumbers, cut into 1/3 inch cubes
1 pint multicolored baby heirloom tomato, halved (2 1/2 cups)
1 cup packed fresh mint leaves
1 1/2 cups coarsely crumbled feta cheese, divided (about 7 oz)
1/4 cup sherry wine vinegar
2 1/2 teaspoons smoked paprika
1/2 cup olive oil

Steps:

Place quinoa in large saucepan; add enough salted water to cover quinoa by 1 inch. Bring to boil. Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 16 minutes. Drain. Chill until cool.
Meanwhile, combine spinach leaves, garbanzos, cubed cucumber, halved tomatoes, 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.

Nutrition Facts : Calories 608.8, Fat 30.6, SaturatedFat 8.6, Cholesterol 33.4, Sodium 866.2, Carbohydrate 66.2, Fiber 11.2, Sugar 3.8, Protein 19.9

QUINOA, GARBANZO, AND SPINACH SALAD WITH SMOKED PAPRIKA DRESSING

Quinoa, Garbanzo, and Spinach Salad with Smoked Paprika Dressing image

Provided by Bon Appétit Test Kitchen

Categories Salad Side Fourth of July Picnic Vegetarian High Fiber Dinner Lunch Quinoa Spinach Chickpea Family Reunion Healthy Paprika Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 1/2 cups quinoa (9 to 10 ounces), rinsed, drained
4 cups (packed) baby spinach leaves
2 15- to 16-ounce cans garbanzo beans (chickpeas), rinsed, drained
1 3/4 cups 1/3-inch cubes unpeeled English hothouse cucumber
1 1-pint container multicolored baby heirloom tomatoes, halved (2 1/2 cups)
1 cup (packed) fresh mint leaves
1 1/2 cups coarsely crumbled feta cheese (about 7 ounces), divided
1/4 cup Sherry wine vinegar
2 1/2 teaspoons smoked paprika
1/2 cup olive oil

Steps:

Place quinoa in large saucepan; add enough salted water to cover quinoa by 1 inch. Bring to boil. Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 16 minutes. Drain. Chill until cool.
Meanwhile, combine spinach leaves, garbanzos, cubed cucumber, halved tomatoes, 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.

MOROCCAN-SPICED LEMON DRESSING AND QUINOA-APRICOT -SPINACH SALAD

Moroccan-Spiced Lemon Dressing and Quinoa-Apricot -Spinach Salad image

This spicy salad with little jewels of dried apricot in the mix would be welcome at lunch or a simple weekday dinner. You can prepare the salad and dressing ahead of time. The dressing is inspired by the flavors of North Africa and is good drizzled on mixed green salads as well as grain salads. From From EatingWell magazine, Summer 2003, and The EatingWell Healthy in a Hurry Cookbook (2006). Posted for ZWT 6 - North Africa / Middle East Region.

Provided by kitty.rock

Categories Salad Dressings

Time 35m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 20

Ingredients

1/4 cup lemon juice
2 tablespoons nonfat plain yogurt
1 1/2 teaspoons honey
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup extra-virgin olive oil
1/4 teaspoon salt (or to taste)
fresh ground pepper, to taste
1 cup quinoa (see Ingredient note)
2 teaspoons extra-virgin olive oil
2 garlic cloves, minced
1/2 cup dried apricot, coarsely chopped
2 cups water
1/4 teaspoon salt
2/3 cup prepared salad dressing, divided (Moroccan-Spiced Lemon Dressing)
1 cup cherry tomatoes or 1 cup grape tomatoes, halved
1 small red onion, chopped
8 cups Baby Spinach
1/4 cup sliced almonds, toasted (see Tip)

Steps:

TO PREPARE THE DRESSING:.
Whisk lemon juice, yogurt, honey, cumin, cinnamon and ginger in a small bowl until blended.
Slowly whisk in oil so that the dressing becomes smooth and emulsified.
Season with salt and pepper.
TO PREPARE THE SALAD:.
Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly.
Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring constantly, until golden, about 1 minute. Add apricots and the quinoa; continue cooking, stirring often, until the quinoa has dried out and turned light golden, 3 to 4 minutes. Add water and salt; bring to a boil. Reduce heat to medium-low and simmer, uncovered, until the quinoa is tender and the liquid is absorbed, 15 to 18 minutes.
Transfer the quinoa to a medium bowl and toss with 1/3 cup of the Moroccan-Spiced Lemon Dressing. Let cool for 10 minutes.
Just before serving, add tomatoes and onion to the quinoa; toss to coat. Toss spinach with the remaining 1/3 cup dressing in a large bowl. Divide the spinach among 4 plates. Mound the quinoa salad on the spinach and sprinkle with almonds.
SERVING SIZE = 2 cups spinach with approximately 1 cup quinoa mixture.
MAKE AHEAD TIP: Prepare through Step 3. Cover and refrigerate the quinoa and dressing separately for up to 2 days.
INGREDIENT NOTE: Quinoa is available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting this grain before simmering enhances its flavor.
TO TOAST NUTS: Heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl to cool.

Nutrition Facts : Calories 484.7, Fat 25.6, SaturatedFat 4, Cholesterol 24.4, Sodium 672.6, Carbohydrate 57.1, Fiber 6.6, Sugar 17.9, Protein 12

Tips:

Properly rinse the quinoa: Before cooking the quinoa, rinse it thoroughly under cold water for a few minutes. This will remove any bitter-tasting saponins and help the quinoa cook evenly.
Use flavorful ingredients: The dressing for this salad is made with smoked paprika, olive oil, lemon juice, salt, and pepper. You can adjust the amount of each ingredient to taste, and you can also add other flavorful ingredients, such as minced garlic, fresh herbs, or grated Parmesan cheese.
Don't overcook the quinoa: Quinoa cooks quickly, so be careful not to overcook it. Overcooked quinoa will be mushy and unpleasant to eat.
Let the salad chill before serving: This salad is best served chilled. This will allow the flavors to meld together and the quinoa to firm up.

Conclusion:

This quinoa, garbanzo bean, and spinach salad is a healthy and delicious side dish or lunch option. It's packed with protein, fiber, and vitamins, and it's also very versatile. You can add or remove ingredients to suit your taste, and you can serve it warm or chilled.