Red Quinoa, Spinach, Garbanzo & Smoked Paprika Salad

• 1 1/2 cups red quinoa (9 to 10 ounces), rinsed, drained
• 4 cups (packed) baby spinach leaves
• 1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed, drained
• 1 3/4 cups diced zucchini
• 1 cup diced yellow pepper
• 1/2 cup diced red onion
• 1/2 cup (packed) fresh mint leaves
• 1 1/2 cups coarsely crumbled feta cheese (about 7 ounces), divided
• 1/4 cup Sherry wine vinegar
• 2 1/2 teaspoons smoked paprika
• 1/2 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, cubed zucchini, pepper, red onion, mint leaves, and half of feta cheese in extra-large bowl. Add cooled quinoa and toss gently to blend.

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 generously with salt and pepper. Sprinkle remaining feta over.

Adapted from Epicurious.