Pink of Perfection

One thing I can tell you about Argentina is that they’re not so into their salads. Rather, they are into their meat. And that’s a good thing––a really good thing. What is vacation for if not eating one cut of red meat after another and kicking back glass after glass of blood red wine? I’m not sure how this national diet would feel in the summer, but on South American winter days spent wobbling on cobblestones in long-forgotten tights, it was just the right thing.

That said, returning to a wall of New York humidity requires slightly different fare. As does my wardrobe, should I ever expect to slip into a pencil skirt or slim-waisted dress again. Ahem. (Learn from my mistake: Do not, I repeat, do not, schedule a bridesmaid’s dress fitting immediately upon your return from an over-indulgent vacation.)

What a delight to return to summer (especially raspberries, sweet raspberries) and all it’s green growing things. I’ve had my eye on this particular salad for awhile, but it seemed a perfect mix of hearty/filling and fresh/light. If such a combination can exist. I’m still a little unsure of the dressing, to be honest. I think my fatal mistake was skipping the feta cheese. Again, learn from my mistakes; don’t do that. The feta adds a sharp, slightly sour balance to the dark, smoky paprika. If you do make it, I’d be interested to know what you think. As usual, the reviews on epicurious are a little divisive.

Ah, chickpeas––it’s so nice to see you again.

PS I thought of you guys teasing me for my love of lentils at the Eva Perón museum when I saw this display of legumes.

Quinoa, Chickpea, and Spinach Salad with Smoked Paprika Dressing
adapted from Bon Appétit
Serves 2-3

3/4 cup red quinoa, rinsed and drained
2 cups (packed) baby spinach leaves
1 can chickpeas, rinsed and drained
3/4 cup multicolored baby heirloom tomatoes, halved
2 tablespoons shallot or red onion, minced
1/2 cup (packed) fresh mint leaves
1/2 cup coarsely crumbled feta cheese
2 tablespoons Sherry wine vinegar
1 1/4 teaspoons smoked paprika
1/4 cup olive oil

Place quinoa in large saucepan; add enough salted water to cover quinoa by 1 inch. Bring to boil. Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 16 minutes. Drain. Chill until cool.

Meanwhile, combine spinach leaves, garbanzos, halved tomatoes, shallots, and mint leaves in a large salad bowl. Add cooled quinoa and toss gently.

Whisk vinegar and smoked paprika in small bowl. Gradually whisk in oil. Season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season salad generously with salt and pepper. Sprinkle feta over top and serve.

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