Spinach Salad with Quinoa, Garbanzo Beans, and Paprika Dressing

INGREDIENTS

1 1/2 cups

dry quinoa

Water

Sea salt (to taste; optional), (divided use)

1/4 cup

sherry wine vinegar

2 1/2 tsp

paprika

Ground black pepper ((to taste; optional))

2 tbsp

extra-virgin olive oil

4 cups

raw baby spinach leaves, washed, dried

2 15 ounce cans

chickpeas (garbanzo beans), drained, rinsed

medium cucumber, (unpeeled, chopped)

2 1/2 cups

halved cherry (or small heirloom) tomatoes

1 cup

fresh mint leaves

1 1/2 cups

coarsely crumbled feta cheese, (divided use)