Description
This Vibrant Curry Cashew Chickpea Quinoa Salad is a flavorful and nutritious dish combining fluffy quinoa, protein-rich chickpeas, and a medley of fresh vegetables, all tossed in a spicy curry blend. Toasted maple cayenne cashews add a delightful crunch and a touch of sweetness, making this salad perfect as a main dish or a flavorful side.
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, replace lid, and allow to steam for 5-10 more minutes while you chop the vegetables.
- Combine Base Ingredients: Once quinoa is cooked, stir in chickpeas, thawed peas, sesame oil, freshly grated ginger, curry powder, turmeric, garlic powder, salt, and freshly ground black pepper. Mix thoroughly to ensure flavors are evenly distributed.
- Add Fresh Mix-Ins: Stir in diced red bell pepper, shredded carrots, dried cherries, finely diced red onion, cilantro, and flat leaf parsley until well combined.
- Prepare Maple Cayenne Toasted Cashews: Heat a skillet over medium heat and add raw cashews. Toast for 4-6 minutes, stirring frequently until cashews are slightly golden and fragrant. Remove from heat immediately, then add pure maple syrup, cayenne pepper, and sea salt. Stir to coat cashews for 30 seconds, then transfer to a plate or parchment paper to cool. Spread evenly to prevent sticking.
- Serve: Top the quinoa salad with toasted cashews just before serving to maintain their crunch. Enjoy warm or at room temperature. Serves 4 as a main dish or 6 as a side.
Notes
- For an extra bold curry flavor, increase the amount of curry powder to taste.
- Cashews can be toasted ahead of time and stored, but add them right before serving to keep them crunchy.
- Feel free to swap dried cherries with dried cranberries or raisins for different flavor profiles.
- This salad can be served chilled or at room temperature, making it great for meal prep or potlucks.
- Adjust cayenne pepper in the cashew coating for more or less heat based on preference.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe as main meal)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 11 g
- Cholesterol: 0 mg
