Quinoa, Chickpea, Cucumber and Feta Salad | W Network
Recipe

Title

Quinoa, Chickpea, Cucumber and Feta Salad

Author

Melissa Carter

Created date

June 9, 2013

Recipe Details

Main ingredient: 
Quinoa
Restrictions: 
None
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

Directions

Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, simmer until tender, about 10-15 minutes.

Do not overcook. Chill in the refrigerator to cool.

In a large bowl, combine chickpeas, tomatoes, cucumber, parsley, spinach and about half of the feta.

Gently toss in the cooled quinoa; do not overmix or stir.

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

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

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