INGREDIENTS
1 1/2 cups
quinoa
1 serving
water
1 serving
sea salt
1/4 cup
sherry wine vinegar
2 1/2 tsps
paprika
1 serving
ground pepper )
2 Tbsps
olive oil
4 cups
baby spinach leaves
30 ozs
chickpeas
1 medium
cucumber
2 1/2 cups
cherry tomatoes
1 cup
mint leaves
1 1/2 cups
coarsely feta cheese