1 cup quinoa (beige or red or black)
1 cup water
1 can chickpeas, rinsed, drained
1 1/2 chopped unpeeled cucumbers
1 pint cherry or baby heirloom tomatoes, halved
1 cup roughly chopped flat-leaf parsley
1 cup sliced baby spinach leaves
1 1/2 cups crumbled feta cheese
1/4 cup red wine or balsamic vinegar
1 teaspoon honey
1/3 cup olive oil
2 teaspoons smoked Spanish paprika
To taste Salt and pepper
Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, simmer until tender, about 10-15 minutes.
Do not overcook. Chill in the refrigerator to cool.
In a large bowl, combine chickpeas, tomatoes, cucumber, parsley, spinach and about half of the feta.
Gently toss in the cooled quinoa; do not overmix or stir.
Whisk vinegar, salt, honey and smoked paprika in small bowl. Gradually whisk in oil. Add salt and pepper to taste.
Drizzle over the combined salad ingredients; toss gently. Add vinaigrette; avoid overdressing. Top with feta; serve immediately.