Warm, Roasted Baby Potato & Spinach Salad with Red Quinoa

Preheat oven to 400 degrees F; line a baking sheet with foil.

1)Cut the baby potatoes in half and toss with the paprika, 1 teaspoon of the salt, 2 Tablespoons of the olive oil and 1/4 teaspoon of the black pepper; add potatoes to the baking sheet and roast for about 30 minutes, until golden; remove from oven and keep warm.
2) While potatoes roast, prepare the quinoa by heating a small pot over medium heat; add 1 Tablespoon of the olive oil, then add the quinoa and 1/2 teaspoon of salt, and stir to toast the quinoa for about 1-2 minutes; add the water, bring to the simmer, and cook covered for about 20-22 minutes, until water absorbs and little “rings” form around the edges of the quinoa. Then uncover the pot, and transfer quinoa to a small bowl to slightly cool while you prepare the remainder of the dish.
3)Prepare the vinaigrette by whisking together the lemon juice, the zest, 1 teaspoon of salt, the remaining 1/4 teaspoon black pepper, the 6 Tablespoons of olive oil, the dijon mustard and the pressed garlic; set aside.
4)Toss the spinach greens into a large bowl, add the warm, roasted baby potatoes, the cherry tomatoes, the croutons and the warm quinoa, and gently add in the vinaigrette; toss to coat. Check salt/pepper, and adjust if needed.
5)Divide among 4 plates and serve immediately. Enjoy!