June 09, 2013

Quinoa and Chickpea Salad with Smoked Paprika Dressing

This summary salad is perfect for a picnic.  It combines salty, crunchy and fresh.  And with a little kick from the smoked paprika, you can't go wrong.  It keeps well in the fridge for a few days too.  If you can find heirloom cherry tomatoes they are best, as they are sweeter and juicier than the regular variety.

Quinoa and Chickpea Salad with Smoked Paprika Dressing
Serves 4
1 cup cooked, cooled quinoa
1 can chickpeas, drained and rinsed
1/2 english cucumber, peel on but seeds removed, diced
2 cups cherry tomatoes, halved
1/2 c packed fresh mint, minced
1/4 c olive oil
1 1/2 tbsp red wine vinegar
1 tbsp balsamic vinegar
2 tsp smoked paprika
salt to taste (I added 1/2 tsp as I cook my quinoa in water- if you use broth or salted water you will require less)
black pepper to taste

Combine quinoa, chickpeas, cucumber, tomatoes, and mint in a large bowl. Mix well to combine.  Drizzle olive oil and vinegars on top and stir well.  Sprinkle paprika, salt and pepper to taste and mix well until combined. Pin It Now!

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