Dinner Tonight: Quinoa, Chickpea, and Spinach Salad with Smoked Paprika Dressing

INGREDIENTS

• 1 1/2 cups quinoa (about 10 ounces), rinsed and drained
• 4 cups baby spinach leaves
• 2 (16-ounce) cans chickpeas, rinsed and drained
• 1 3/4 cups cucumbers, chopped into 1/3-inch cubes
• 1 pint cherry tomatoes, halved
• 1 cup fresh mint leaves
• 1 1/2 cups crumbled feta (about 7 ounces)
• 1/4 cup Sherry wine vinegar
• 2 1/2 teaspoons smoked paprika
• 1/2 cup olive oil
• salt and black pepper