Quinoa Garbanzo Spinach Salad W Smoked Paprika Dressing
Packed with vibrant colors and bold flavors, this Quinoa Garbanzo Spinach Salad with Smoked Paprika Dressing is a wholesome, protein-rich dish perfect for any occasion. Featuring fluffy quinoa, protein-packed chickpeas, and fresh vegetables like spinach, cucumber, and cherry tomatoes, this salad is as nutritious as it is delicious. The smoky paprika dressing, infused with honey, cumin, and garlic powder, adds a zesty kick that ties all the ingredients together beautifully. Quick and easy to prepare in just 30 minutes, this recipe is ideal for meal prep, light lunches, or as a stunning side dish for dinner parties. Garnish with fresh parsley for an extra touch of freshness and enjoy a balanced, flavorful dish that’s as good for your taste buds as it is for your health.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 can Canned garbanzo beans (chickpeas), drained and rinsed
- 4 cups Fresh spinach
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumber, diced
- 0.25 cup Red onion, thinly sliced
- 0.25 cup Olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Honey
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Rinse the quinoa thoroughly under cold running water using a fine-mesh sieve.
In a medium saucepan, combine the quinoa and water. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender.
Remove the quinoa from the heat, fluff with a fork, and allow it to cool to room temperature.
In a large mixing bowl, combine the cooked quinoa, garbanzo beans, spinach, cherry tomatoes, cucumber, and red onion.
In a small bowl, whisk together the olive oil, red wine vinegar, honey, smoked paprika, garlic powder, ground cumin, salt, and black pepper to make the dressing.
Pour the smoked paprika dressing over the salad ingredients in the mixing bowl. Toss gently to combine, ensuring everything is evenly coated.
Taste and adjust seasoning with additional salt or black pepper, if needed.
Garnish with fresh parsley, if desired, and serve immediately. Alternatively, refrigerate for 30 minutes to let the flavors meld before serving.
Nutrition Facts
Calories |
1706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3119 mg | 136% | |
| Total Carbohydrate | 202.0 g | 73% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 29.7 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1901 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
