Description
This Vibrant Curry Cashew Chickpea Quinoa Salad is a flavorful and nutritious meal that blends protein-packed quinoa and chickpeas with crunchy maple cayenne toasted cashews and a colorful mix of fresh veggies. Infused with warming curry spices and fresh herbs, this salad offers a delightful balance of texture and taste, perfect for a wholesome main dish or a hearty 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: In a medium pot, add quinoa and water and bring to a boil. Once boiling, cover with a lid, 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 an additional 5-10 minutes to fully absorb moisture and become fluffy. While the quinoa cooks, chop all the vegetables for the salad.
- Combine main ingredients: Stir the rinsed chickpeas, thawed peas, sesame oil, freshly grated ginger, curry powder, turmeric, garlic powder, salt, and freshly ground black pepper into the cooked quinoa. Mix well to evenly distribute the spices and flavorings.
- Add mix-ins: Gently fold in the diced red bell pepper, shredded carrots, dried cherries or cranberries, finely diced red onion, cilantro, and parsley. This adds freshness, texture, and vibrant color to the salad.
- Prepare maple cayenne toasted cashews: Heat a skillet over medium heat and add raw cashews. Toast the cashews for 4-6 minutes while stirring frequently until they become golden brown and fragrant. Immediately turn off the heat and add the maple syrup, cayenne pepper, and sea salt. Stir for an additional 30 seconds to evenly coat the cashews. Transfer them to a plate or parchment paper in an even layer to cool, preventing them from sticking together.
- Assemble and serve: Just before serving, top the quinoa salad with the toasted cashews to keep them crunchy. This salad serves 4 as a main meal or 6 as a side dish. Enjoy!
Notes
- Wait to add the maple cayenne toasted cashews until serving to maintain their crunchiness.
- Adjust the amount of curry powder based on your preference for spice intensity.
- You can substitute olive oil for sesame oil if preferred.
- Try dried cranberries instead of cherries for a slightly different tartness.
- For a vegan diet, ensure the maple syrup and all ingredients are certified vegan.
- This salad is great for meal prep and stores well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe as main meal)
- Calories: 400 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 9 g
- Protein: 13 g
- Cholesterol: 0 mg
