Description
This Vibrant Curry Cashew Chickpea Quinoa Salad is a colorful and flavorful dish packed with protein-rich quinoa, chickpeas, and a blend of fresh vegetables. Infused with warm curry spices and topped with sweet and spicy maple cayenne toasted cashews, this salad is perfect as a nutritious main meal or a hearty side. The combination of textures and vibrant flavors makes it a refreshing and satisfying option for a healthy diet.
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 you want a stronger curry flavor
- 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 the quinoa and water to a medium pot and bring the mixture to a boil. Once boiling, cover the pot, reduce the heat to low, and cook for exactly 15 minutes. After cooking, remove the heat and fluff the quinoa with a fork. Replace the lid and allow the quinoa to steam for another 5-10 minutes. Meanwhile, prepare the vegetables by chopping them as instructed.
- Mix quinoa with chickpeas and spices: When the quinoa is ready, stir in chickpeas, thawed green peas, sesame oil, freshly grated ginger, curry powder, ground turmeric, garlic powder, salt, and freshly ground black pepper. Mix thoroughly to combine all flavors.
- Add fresh vegetables and herbs: Incorporate the diced red bell pepper, shredded carrots, dried cherries, diced red onion, cilantro, and flat leaf parsley into the quinoa mixture. Stir gently to evenly distribute the ingredients.
- Prepare 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 turn slightly golden brown and become fragrant. Remove the skillet from heat, then immediately add maple syrup, cayenne pepper, and sea salt. Stir for 30 seconds to coat the cashews evenly. Transfer the cashews to a plate or parchment paper to cool in a single layer, preventing clumping.
- Serve: When ready to serve, top the quinoa salad with the cooled maple cayenne toasted cashews for an added sweet and spicy crunch. This dish serves 4 as a main course or 6 as a side.
Notes
- For a bolder curry flavor, increase the amount of curry powder in the quinoa base.
- To keep the cashews crunchy, add them just before serving rather than mixing them in ahead of time.
- Feel free to substitute dried cherries with dried cranberries depending on availability and preference.
- This salad can be served warm or cold, making it versatile for any season.
- Add a squeeze of lemon juice or a drizzle of olive oil before serving for extra brightness if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 7g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
