Description

This Vibrant Curry Cashew Chickpea Quinoa Salad is a flavorful and nutritious dish combining fluffy quinoa cooked with aromatic spices, protein-rich chickpeas, fresh vegetables, and sweet-tart dried cherries. Toasted maple cayenne cashews add a tantalizing crunch and a spicy-sweet kick, making this salad perfect for a wholesome main meal or a delightful side dish.

Ingredients

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Quinoa Base

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

Mix-ins

1 red bell pepper, diced
1/2 cup shredded carrots (from approximately 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

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

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Instructions

Cook the Quinoa: In a medium pot, add the quinoa and water. Bring the mixture to a boil, then reduce heat to low, cover, and cook for exactly 15 minutes. Afterward, remove from heat, fluff the quinoa with a fork, replace the lid, and let it steam for an additional 5-10 minutes while you prepare the other ingredients.
Mix the Quinoa with Chickpeas and Spices: Once the quinoa is cooked, stir in the rinsed chickpeas, thawed green peas, sesame oil, freshly grated ginger, curry powder, turmeric, garlic powder, salt, and freshly ground black pepper. Mix well to combine all the flavors.
Add the Fresh Vegetables and Herbs: Incorporate the diced red bell pepper, shredded carrots, dried cherries, finely diced red onion, cilantro, and parsley into the quinoa mixture. Stir thoroughly to evenly distribute all the ingredients.
Prepare the Maple Cayenne Toasted Cashews: Heat a skillet over medium heat and add the raw cashews. Toast them for 4-6 minutes, stirring frequently until they become slightly golden brown and fragrant. Remove the skillet from heat, immediately add the maple syrup, cayenne pepper, and sea salt. Stir to coat the cashews for about 30 seconds, then transfer them to a plate or parchment paper to cool and prevent sticking.
Serve the Salad: When ready to serve, top the quinoa salad with the cooled toasted cashews to preserve their crunchiness. Serve warm or at room temperature. This recipe yields 4 servings as a main meal or 6 servings as a side dish.

Notes

For a stronger curry flavor, feel free to add extra curry powder to taste.
Wait to add the toasted cashews until you are ready to serve to maintain their crunch.
Customize this salad by swapping dried cherries with dried cranberries or raisins based on your preference.
You can substitute sesame oil with olive oil if desired.
This salad keeps well in the refrigerator for up to 3 days; store cashews separately and add them just before serving.

Nutrition

Serving Size: 1 serving (if 4 servings as main)
Calories: 390 kcal
Sugar: 7 g
Sodium: 320 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 8 g
Protein: 12 g
Cholesterol: 0 mg