Description
This Vibrant Curry Cashew Chickpea Quinoa Salad is a flavorful and nutritious dish that combines hearty quinoa and chickpeas with aromatic curry spices, fresh vegetables, and a sweet and spicy maple cayenne toasted cashew topping. Perfect as a main meal or a side dish, this salad is both satisfying and vibrant, making it an excellent choice for a wholesome lunch or dinner.
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 the mixture 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 quinoa with a fork. Replace the lid and allow the quinoa to steam for an additional 5-10 minutes to fully absorb moisture and become fluffy. While quinoa cooks, chop all vegetables as needed.
- Mix Quinoa Ingredients: Stir the cooked quinoa with chickpeas, thawed green peas, sesame oil, freshly grated ginger, curry powder, turmeric, garlic powder, salt, and freshly ground black pepper until all ingredients are evenly combined and flavors meld.
- Add Fresh Mix-ins: Fold in diced red bell pepper, shredded carrots, dried cherries, finely diced red onion, cilantro, and flat leaf parsley to the quinoa mixture, incorporating the fresh textures and flavors throughout.
- Toast Cashews: Place raw cashews in a skillet over medium heat. Toast for 4-6 minutes, stirring frequently, until cashews are slightly golden brown and fragrant. Immediately remove from heat and stir in pure maple syrup, cayenne pepper, and sea salt for 30 seconds to coat the cashews evenly. Transfer cashews to a plate or parchment paper and spread them out thinly to cool and prevent sticking.
- Assemble and Serve: Top the quinoa salad with the cooled maple cayenne toasted cashews just before serving to maintain their crunchiness. Serve salad warm or at room temperature. This dish serves 4 as a main meal or 6 as a side.
Notes
- For a stronger curry flavor, increase curry powder to taste.
- Wait to add toasted cashews until right before serving so they stay crunchy.
- Substitute dried cranberries if dried cherries are unavailable.
- Use sesame oil for authentic flavor or olive oil as a neutral substitute.
- This salad can be made ahead and refrigerated; add cashews just before serving.
Nutrition
- Serving Size: 1 serving (main meal portion)
- Calories: 420
- Sugar: 8g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 0mg
