Zesty Salad with Chickpeas and Feta - Yummy Flavors Recipes

Ingredients

• 2 cups water
• 1 cup quinoa, uncooked
• ¼ cup lemon juice (squeezed from about 1 lemon)
• ½ teaspoon kosher salt (set aside)
• 1 ½ teaspoons kosher salt (split into two portions)
• 1 teaspoon paprika, smoked
• 3 tablespoons olive oil, extra-virgin
• 1 jar (14 ounces) roasted red peppers, drained, dried, and diced (equals about 1 cup)
• ¼ cup chopped fresh parsley, basil, dill, or other soft herbs (loosely packed)
• 1 cup baby arugula, tightly packed (optional)
• 1 can of chickpeas (low sodium), drained and rinsed
• ¾ cup crumbled feta cheese or goat cheese (divided, about 4 ounces)
• ¾ cup toasted almonds, pecans, or pistachios (chopped or slivered, divided)