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Spinach Salad with Quinoa, Chickpeas, and Paprika Dressing
Ingredients
  • 1½ cups dry quinoa
  • Water
  • Sea salt (to taste; optional), divided use
  • ¼ cup sherry wine vinegar
  • 2½ tsp. paprika
  • Ground black pepper (to taste; optional)
  • 2 Tbsp. extra-virgin olive oil
  • 4 cups raw baby spinach leaves, washed, dried
  • 2 (15-oz.) cans chickpeas (garbanzo beans), rinsed, drained
  • 1 medium cucumber, unpeeled, chopped
  • 2½ cups halved cherry (or small heirloom) tomatoes
  • 1 cup fresh mint leaves
  • ¾ cup coarsely crumbled feta cheese, divided use
Steps
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