Best 2 Quinoa Garbanzo Spinach Salad W Smoked Paprika Dressing Recipes

Quinoa, garbanzo beans, spinach, and smoked paprika dressing come together to create a stunning salad that is both delightful and good for you. The quinoa provides a source of complete protein and fiber, while the garbanzo beans add a boost of protein and iron. The spinach is packed with vitamins and minerals, and the smoked paprika dressing adds a smoky, slightly sweet flavor that complements the other ingredients perfectly. This salad is perfect for a light lunch or dinner, and it can also be served as a side dish.

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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.

Tips:

Choose fresh ingredients: When selecting quinoa, choose packages that are free of any debris or moisture. For the garbanzo beans, opt for canned or dried beans that have been properly stored. Ensure that the spinach is vibrant green and free of any wilted or yellow leaves. Fresh lemon is always the best option for dressings, and smoked paprika should be of good quality.

Cook the quinoa properly: Quinoa should be cooked in a ratio of 1:2 (quinoa to water). Rinse the quinoa thoroughly before cooking to remove any bitterness. Bring the water to a boil, add the quinoa, and then reduce the heat to low, cover, and simmer for 15 minutes or until all the water has been absorbed. Fluff the quinoa with a fork before using.

Roast the chickpeas: Roasting the chickpeas adds a nice crunchy texture to the salad. To roast the chickpeas, preheat the oven to 400°F (200°C). Toss the chickpeas with olive oil, salt, and pepper, and then spread them in a single layer on a baking sheet. Roast for 20-25 minutes, or until golden brown and crispy.

Make the dressing ahead of time: The dressing for this salad can be made ahead of time and stored in the refrigerator for up to a week. This makes it a great option for meal prep or busy weeknights.

Add other vegetables: Feel free to add other vegetables to this salad, such as diced tomatoes, chopped cucumber, or shredded carrots.

Conclusion:

This quinoa, garbanzo, and spinach salad with smoked paprika dressing is a delicious and healthy meal that is perfect for lunch, dinner, or a side dish. It is packed with protein, fiber, and vitamins, and the smoked paprika dressing adds a unique and flavorful touch. With a few simple tips, you can easily make this salad at home and enjoy it all week long.