Photo: Anna Pelzer
Quinoa, Garbanzo, and Spinach Salad with Smoked Paprika Dressing
10 ingredients
Makes 6 to 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
661
Calories
25g
Protein
29g
Fat
72g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Spinach | 1 cup raw (30g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bean | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups quinoa (9 to 10 ounces), rinsed, drained
- 4 cups (packed) baby spinach leaves
- 2 15- to 16-ounce cans garbanzo beans (chickpeas), rinsed, drained
- 1 3/4 cups 1/3-inch cubes unpeeled English hothouse cucumber
- 1 1-pint container multicolored baby heirloom tomatoes, halved (2 1/2 cups)
- 1 cup (packed) fresh mint leaves
- 1 1/2 cups coarsely crumbled feta cheese (about 7 ounces), divided
- 1/4 cup Sherry wine vinegar
- 2 1/2 teaspoons smoked paprika
- 1/2 cup olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes