Description
A vibrant and flavorful curry cashew chickpea quinoa salad featuring a mix of protein-rich quinoa and chickpeas, fresh veggies, and sweet-tangy dried cherries. Toasted maple cayenne cashews add a spicy crunch, making this dish perfect as a nutritious main meal or a colorful side.
Ingredients
Scale
For the quinoa:
- 3/4 cup quinoa
- 1 2/3 cup water
- 1 (15 ounce) can chickpeas, rinsed and drained
- 3/4 cup frozen green peas, thawed
- 1 tablespoon sesame oil (or substitute olive oil)
- 1/2 tablespoon freshly grated ginger
- 1 teaspoon curry powder, plus more if desired
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
For the mix-ins:
- 1 red bell pepper, diced
- 1/2 cup shredded carrots (from 1 large carrot)
- 1/2 cup dried cherries (or dried cranberries)
- 1/4 cup finely diced red onion
- 1/3 cup finely diced cilantro
- 1/3 cup finely diced flat leaf parsley
For the maple cayenne toasted cashews:
- 3/4 cup raw cashews
- 1/2 tablespoon pure maple syrup
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
Instructions
- Cook the quinoa: Add quinoa and water to a medium pot and bring to a boil. Cover, reduce heat to low, and cook for exactly 15 minutes. Remove from heat, fluff quinoa with a fork, then replace lid and let steam for an additional 5-10 minutes. While cooking, chop all veggies.
- Mix in chickpeas and spices: Stir in rinsed chickpeas, thawed peas, sesame oil, freshly grated ginger, curry powder, ground turmeric, garlic powder, salt, and black pepper into the cooked quinoa until well combined.
- Add fresh veggies and herbs: Incorporate diced red bell pepper, shredded carrots, dried cherries, diced red onion, chopped cilantro, and flat leaf parsley into the quinoa mixture, folding gently to combine all flavors evenly.
- Prepare maple cayenne toasted cashews: Heat a skillet over medium heat, add raw cashews and toast for 4-6 minutes, stirring frequently until golden brown and fragrant. Turn off heat, immediately add maple syrup, cayenne pepper, and sea salt; stir continuously for 30 seconds to coat cashews. Transfer to parchment paper or plate to cool, spreading in an even layer to prevent sticking.
- Serve: Top the quinoa salad with cooled maple cayenne cashews just before serving to maintain their crunch. Serves 4 as a main dish or 6 as a side.
Notes
- Wait to add the toasted cashews until just before serving to keep them crunchy.
- Adjust the amount of curry powder for a stronger curry flavor if desired.
- You can substitute dried cranberries if dried cherries are unavailable.
- For variation, try using different herbs like mint or basil.
- Salad can be served warm or chilled according to preference.
Nutrition
- Serving Size: 1 serving (main meal)
- Calories: 420
- Sugar: 7g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg
