Recipe originally from Food and Wine Magazine
Contributed by Kate Winslow
1 cup quinoa
1 (15-ounce) can chickpeas, rinsed and drained
4 ounces baby spinach (about 4 cups), coarsely chopped
1 pint ripe grape tomatoes, cut in half
3 scallions, chopped
2 ounces feta cheese, crumbled (about 1/2 cup)
3 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
Your Favorite Snikiddy
Rinse the quinoa in 3 changes of water in a bowl, rubbing the grains and letting them settle each time before pouring off the water (if the quinoa does not settle, drain in a large fine-mesh sieve after each rinse).
Cook the quinoa in a medium saucepan of boiling well-salted water until tender, about 15 minutes. Drain well in a sieve and let cool.
Combine the chickpeas, spinach, tomatoes, scallions and cooled quinoa in a large bowl. Add the feta, lemon juice and olive oil and toss gently but thoroughly to combine. Season to taste with salt and pepper.
We added Hot & Spicy Baked Fries to not only add some crunch, but also a little spice. You should add whatever Snikiddy you like most for a surprise crunch in every bite.
The salad can be made 2 hours ahead. Don’t add the Snikiddy until right before you serve the salad.