Adapted by Farmer Dave’s from Epicurious.com

This recipe is simple to throw together and has been a favorite at potlucks and parties. Perfectly light for Easter  to combat the sugar overload! -Ginger 

Ingredients:

  • 1 1/2 cups quinoa, rinsed and drained
  • 4 cups packed spinach, elegance mix, spicy mix, tatsoi or arugula
  • 2 15oz cans garbanzo beans (chickpeas), rinsed and drained
  • 1 3/4 cups cucumbers, cubed
  • 1 pint cherry tomatoes, halved
  • 1/4 cup fresh mint leaves, finely chopped
  • 1 1/4 cup crumbled feta cheese (or more to taste)
  • 1/4 cup sherry wine vinegar
  • 1/4 cup olive oil
  • 2 1/2 teaspoons paprika (the original recipe calls for smoked paprika)
Directions:
  1. Cook quinoa according to package directions. Chill until cool.
  2. In a large bowl combine spinach, garbanzo beans, tomatoes, mint and feta. Add cooled quinoa and toss gently to blend.
  3. Whisk vinegar and paprika in a small bowl. Slowly whisk in olive oil. Season dressing with salt and pepper.
  4. Pour dressing over salad, toss to coat. Season to taste with salt and pepper.
admin

Author admin

More posts by admin