Spinach Salad with Quinoa, Garbanzo Beans, and Paprika Dressing

Spinach Salad with Quinoa, Garbanzo Beans, and Paprika Dressing

This colorful salad is a show-stopper for lunch and it will store will for up to 3 days. Make it for your next potluck or picnic, or amaze your family for dinner any night of the week. (Courtesy of Beachbody)

Portion Fix Containers: ½ Green, 1½ Yellow, ½ Blue, ½ tsp.

Yields: 12 Serving


  •  cups dry quinoa
  • Water
  • Sea salt (to taste; optional), divided use
  • ¼ cup sherry wine vinegar
  •  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), drained, rinsed
  • 1 medium cucumber, unpeeled, chopped
  •  cups halved cherry (or small heirloom) tomatoes
  • 1 cup fresh mint leaves
  •  cups coarsely crumbled feta cheese, divided use


  1. Place quinoa in a large saucepan; add water to cover by 1-inch. Season with salt if desired. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and gently boil for 15 to 16 minutes, or until quinoa is tender. Drain if there is excess liquid. Chill, covered in the refrigerator, for 4 hours or until cool.

  2. Combine vinegar, and paprika in a small bowl. Season with salt and pepper if desired; slowly whisk in oil to blend. Set aside.

  3. Combine spinach, chickpeas, cucumber, tomatoes, mint, and 1 cup cheese in a large bowl; mix well.

  4. Add cooled quinoa to spinach mixture; toss gently to blend.

  5. Drizzle dressing over salad; toss gently to blend.

  6. Sprinkle remaining ½ cup cheese over salad; serve immediately.