Description
A vibrant and flavorful curry cashew chickpea quinoa salad that combines protein-rich quinoa and chickpeas with fresh vegetables, aromatic spices, and crunchy maple cayenne toasted cashews. Perfect as a nutritious main dish or a hearty side, this salad is bright, colorful, and packed with a balanced blend of textures and flavors.
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 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 cover and let steam for an additional 5-10 minutes while you prepare the other ingredients.
- Mix Quinoa with Chickpeas and Spices: Once quinoa is cooked and steamed, stir in chickpeas, thawed peas, sesame oil, grated ginger, curry powder, turmeric, garlic powder, salt, and freshly ground black pepper until well combined.
- Add Vegetables and Herbs: Stir in the diced red bell pepper, shredded carrots, dried cherries, finely diced red onion, cilantro, and parsley. Mix thoroughly to incorporate all the fresh ingredients evenly.
- Prepare Maple Cayenne Toasted Cashews: Place raw cashews in a skillet over medium heat. Toast for 4-6 minutes, stirring frequently until cashews are golden brown and fragrant. Turn off the heat and immediately add maple syrup, cayenne pepper, and sea salt. Stir continuously for 30 seconds to coat the cashews. Transfer them to a plate or parchment paper to cool, spreading out to prevent sticking.
- Serve: Top the quinoa salad with the cooled maple cayenne toasted cashews just before serving to maintain their crunch. Serve as a main dish for 4 or as a side for 6.
Notes
- Wait to add cashews until ready to serve to keep them crunchy.
- Customize the salad by adjusting curry powder levels for more or less spice.
- Use dried cranberries as an alternative to dried cherries.
- Can be served warm or chilled depending on preference.
- Perfect as a protein-packed vegetarian meal.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 7g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 13g
- Cholesterol: 0mg
