Description
This Vibrant Curry Cashew Chickpea Quinoa Salad is a wholesome, flavorful dish combining fluffy quinoa, protein-rich chickpeas, and an array of fresh veggies, all tossed with a fragrant curry-spiced dressing. Toasted maple cayenne cashews add a crunchy, sweet-spicy finish, making it a perfect main or side dish that’s both nutritious and satisfying.
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 it to a boil. Once boiling, cover the pot, reduce heat to low, and let it cook for exactly 15 minutes. After cooking, remove from heat, fluff quinoa with a fork, replace the lid, and let it steam for an additional 5-10 minutes to ensure a perfect texture.
- Mix the Base Ingredients: While quinoa is cooking, prep your veggies. Once quinoa is ready, stir in chickpeas, thawed green peas, sesame oil, grated ginger, curry powder, turmeric, garlic powder, salt, and freshly ground black pepper, mixing well to infuse flavors.
- Add Fresh Mix-ins: Incorporate diced red bell pepper, shredded carrots, dried cherries, red onion, cilantro, and parsley into the quinoa mixture, tossing gently to combine evenly.
- Prepare Maple Cayenne Toasted Cashews: Heat a skillet over medium heat and add raw cashews. Toast them for 4-6 minutes, stirring frequently until golden brown and fragrant. Remove from heat, immediately add maple syrup, cayenne pepper, and sea salt, and stir for 30 seconds to coat. Transfer onto a plate or parchment paper, spreading them evenly to cool and prevent clumping.
- Assemble and Serve: Top the quinoa salad with the toasted cashews just before serving to maintain their crunchiness. This salad serves 4 as a main dish or 6 as a side.
Notes
- For a stronger curry flavor, feel free to increase the amount of curry powder.
- Wait to add the toasted cashews until serving to keep them crunchy.
- Customize with your favorite dried fruits or fresh herbs for variation.
- This salad can be served warm, at room temperature, or chilled.
- Make sure to spread cashews out when cooling to avoid clumping.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe as main meal)
- Calories: 380
- Sugar: 6g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
