Adapted by Farmer Dave’s from

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 


  • 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)
  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.

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