Description
This Vibrant Curry Cashew Chickpea Quinoa Salad is a wholesome, flavorful dish combining fluffy quinoa, protein-rich chickpeas, and a vibrant mix of veggies and herbs. Enhanced with warming curry spices and topped with crunchy maple cayenne toasted cashews, it offers a delightful balance of textures and tastes, perfect for a satisfying main meal or a side dish.
Ingredients
Scale
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 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
Instructions
- Cook the Quinoa: Add quinoa and water to a medium pot and bring to a boil. Once boiling, cover the pot, reduce heat to low, and cook for exactly 15 minutes. After cooking, remove from heat and fluff the quinoa with a fork. Replace the lid and let it steam for another 5 to 10 minutes while you prepare other ingredients.
- Mix in Chickpeas and Spices: Once the quinoa has steamed, stir in the rinsed chickpeas, thawed peas, sesame oil, freshly grated ginger, curry powder, turmeric, garlic powder, salt, and freshly ground black pepper. Mix well to evenly distribute all the flavors.
- Add Fresh Veggies and Herbs: Fold in the diced red bell pepper, shredded carrots, dried cherries, finely diced red onion, cilantro, and flat leaf parsley. Combine gently so the ingredients stay vibrant and fresh.
- Prepare Maple Cayenne Toasted Cashews: Heat a skillet over medium heat and add the raw cashews. Toast them for 4 to 6 minutes, stirring frequently until they turn slightly golden and fragrant. Turn off the heat and immediately stir in the maple syrup, cayenne pepper, and sea salt. Continue stirring for 30 seconds to thoroughly coat the cashews. Transfer the nuts to a plate or parchment paper to cool in a single layer, preventing them from clumping together.
- Assemble and Serve: When ready to serve, top the quinoa salad with the toasted cashews to keep them crunchy. This salad serves 4 as a main dish or 6 as a side. Enjoy fresh for best texture and flavor.
Notes
- Wait to add the maple cayenne toasted cashews until just before serving to maintain their crunchiness.
- You can substitute olive oil for sesame oil if preferred.
- For extra curry flavor, add more curry powder to taste.
- Use dried cranberries instead of dried cherries if that’s what you have.
- The salad can be served warm, room temperature, or chilled based on preference.
- This recipe is easily customizable with other vegetables or fresh herbs of your choice.
Nutrition
- Serving Size: 1 serving (approximately 1 cup as main meal)
- Calories: 380
- Sugar: 7g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
