A vibrant and nutritious Mediterranean-inspired quinoa salad, perfect for a light lunch or dinner.
Cook the quinoa in a large saucepan with salted water until tender, then drain and let cool.
Rinse the quinoa before cooking to remove its natural bitterness.
Combine the garbanzo beans, cucumber, cherry tomatoes, mint leaves, and half of the feta cheese in a large serving bowl.
Chop the vegetables uniformly for a consistent texture.
Whisk together the sherry vinegar, smoked paprika, olive oil, salt, and pepper in a small bowl.
Gradually add the oil while whisking for a well-emulsified dressing.
Pour the dressing over the salad and toss gently to combine.
Toss the salad just before serving to keep it fresh.
Sprinkle the remaining feta cheese on top and serve.
Add a sprig of mint on top for a decorative touch.
