Category — Salads
What I Ate
Don’t you just want to put your face in it? THIS is what healthy food looks like, and it’s EZ. Baby spinach + blueberries + raspberries + this DELICIOUS and relatively LOW-CAL creamy balsamic dressing. Get crazy and scatter a few sliced almonds on top. Pair it up with a couple of Wasa crackers slathered with Laughing Cow Lite/goat cheese/little nut butter and you have a lunch (or dinner) you can be proud of. Eat up!
January 20, 2011 1 Comment
Quinoa and Spinach Salad With Chickpeas and Smoked Paprika
We’re in! We’ve moved, and are madly rushing about, trying to settle ourselves. The first hurdle to tackle was unpacking and organizing the kitchen, of course – this family’s had too much takeout. I’m pleased to announce that mama’s kitchen is open for business, and man, this new kitchen rocks, folks. I’m a lucky, lucky woman. I have great space, great tools and lots of inspiration. Not sure how often I’ll be posting now that we’re here, but I can assure you, it’ll be more often than it has been this summer. I’m so happy to be back!
Today’s recipe is vegetarian, quick, easy and just might help you use up some of that produce that your garden or CSA is dishing out. The original recipe is meant to be served cold, and indeed, this is great leftover, but I made this as a warm salad. Feel free to add more veggies as you please. Any way you toss it, it’s got a great mix of flavors that’ll prevent a weeknight dinner slump.
Quinoa and Spinach Salad With Chickpeas and Smoked Paprika (adapted from Bon Appetit)
1 1/2 c. Quinoa, rinsed and drained 3 c. Low-sodium chicken or vegetable broth 6 c. Baby spinach (packed) 2 (15 oz.) Cans of chickpeas, rinsed and drained (remember, Eden Organics brand is BPA-free) 2 1/2 c. Grape tomatoes, halved 1 c. Mint leaves (packed), roughly chopped 1 1/2 c. Crumbled feta cheese (please please crumble your own? it tastes so much better!) 1/4 c. Sherry wine vinegar 2 1/2 t. Smoked paprika 1/2 c. Extra-virgin olive oil
Pour the chicken broth into a medium saucepan and add the quinoa. Bring the broth to a boil, then reduce heat and cover. Simmer until the liquid is absorbed, about 10-15 minutes.
Meanwhile, combine the spinach, chickpeas, tomatoes, mint and feta in a big bowl. Add the quinoa and toss gently to wilt the spinach and blend the ingredients.
Combine the vinegar, smoked paprika and olive oil in a glass jar with a lid, cover and shake until combined. Add salt and pepper to taste. Pour the dressing over the salad and toss to combine. Taste for seasoning and adjust salt and pepper as needed.
Serves 6.
August 18, 2010 6 Comments
