I picked this recipe from Bon Appétit solely for the smoked paprika dressing. I have no doubt that quinoa can be supremely delicious as well as healthy, but it's never excited me before. Perhaps I just haven't had a successful version of the dish that really elevated it beyond something I should eat. But smoked paprkia dressing with sherry vinegar? That sounds delicious.
The hardest part is actually cooking the quinoa. I don't have a whole lot of experience but you have to rinse, cook, drain, and let it all cool. Not exactly the most complex thing in the whole world, but compared to chopping things up and tossing them in a bowl, it does require some work. The result is a satisfying salad that's oddly filling. Thanks goes to the feta—it lends a nice creaminess to each bite.
1 1/2 cups quinoa (about 10 ounces), rinsed and drained4 cups baby spinach leaves2 (16-ounce) cans chickpeas, rinsed and drained1 3/4 cups cucumbers, chopped into 1/3-inch cubes1 pint cherry tomatoes, halved1 cup fresh mint leaves1 1/2 cups crumbled feta (about 7 ounces)1/4 cup Sherry wine vinegar2 1/2 teaspoons smoked paprika1/2 cup olive oil salt and black pepper
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