Spinach and Quinoa Salad with Paprika Dressing



  • 3/4 cup uncooked quinoa
  • 1 1/2 cups low sodium vegetable broth (read the label for only vegetables and spices)
  • salt & pepper
  • 1/4 cup balsamic vinegar
  • 2 1/2 teaspoons paprika
  • 2 tablespoons olive oil
  • 3-4 handfuls baby spinach
  • 1 (15-ounce) can no salt added chickpeas, rinsed and drained
  • 1/2 cucumber, chopped
  • 1 cup cherry tomatoes, halved
  • fresh mint leaves, chopped


  1. Rinse quinoa in cold water.  Place in a medium saucepan with 1 1/2 cups vegetable broth.  Bring to a boil.  Reduce heat, and simmer 15 minutes, or until liquid is absorbed.  Let cool 30 minutes.
  2. Comine vinegar and paprika.  Season with salt and pepper.  Slowly whisk in olive oil.
  3. Combine spinach, chickpeas, cucumber, tomatoes, and mint in a large bowl.  Add cooled quinoa.  Toss gently
  4. Drizzle dressing over salad.  Toss gently.

Makes 4 dinner servings or 8 side servings.

Adapted from beachbodyondemand.com