Vibrant Curry Cashew Chickpea Quinoa Salad
Vibrant Curry Cashew Chickpea Quinoa Salad is full of vegetables and excellent curry powder, fresh ginger, turmeric, and sweet and spicily maple glazed cashews flavors. This delicious vegan curry chickpea quinoa salad is simple to prepare and is the ideal main dish or nutritious side dish.
Vibrant Curry Cashew Chickpea Quinoa Salad Ingredients
For the quinoa:
- 3/4 cup of quinoa
- 1.3 cups of water
- 1 (15 ounce) can of rinsed and drained chickpeas
- 1/4 cup thawed frozen green peas
- one teaspoon of sesame oil (or sub olive oil)
- ginger root, freshly grated, 12 tablespoon
- 1 teaspoon of curry powder, add more for a potent curry flavor!
- 1/4 teaspoon of powdered turmeric
- Garlic powder, 1/4 teaspoon
- Salt, 1/2 teaspoon
- black pepper freshly ground
For the Vibrant Curry Cashew Chickpea Quinoa Salad mix-ins:
- 1 chopped red bell pepper
- 1/2 cup of grated carrots (from 1 large carrot)
- 0.5 cups of dried cherries (or dried cranberries)
- 14 cup red onion, thinly diced
- finely diced 1/3 cup of cilantro
- 1/3 cup of flat leaf parsley, coarsely diced
For the maple cayenne toasted cashews:
- 3/4 cup uncooked cashews
- 1/2 tsp. of pure maple syrup
- a quarter teaspoon of cayenne
- 50 ml of sea salt
- In a medium pot, add the quinoa and water, bring to a boil, cover, reduce heat to low, and cook for exactly 15 minutes. After 15 minutes, take the quinoa off the heat and fluff it with a fork. Then, put on the lid and let it steam for 5 to 10 more minutes. You can chop all of your vegetables while the quinoa is cooking.
- Stir in chickpeas, peas, sesame oil, ginger, curry powder, turmeric, garlic powder, salt, and black pepper after the quinoa has finished cooking.
- After that, incorporate the dried cherries, red onion, red bell pepper, shredded carrots, cilantro, and parsley.
- Finally, toast the cashews in maple, cayenne, and cinnamon: Place cashews in a medium-sized skillet. The cashews should be toasted for four to six minutes, stirring frequently, until they become fragrant and slightly golden brown. When the cashews are ready, immediately add the maple syrup, cayenne pepper, and sea salt. Transfer the cashews to a plate or piece of parchment paper to cool for a few minutes after being stirred for another 30 seconds to coat them. Cashews may stick together, so when they are cooling, try to spread them out evenly.
- Serve the cashew-topped quinoa! Serves four as a main dish or six as a side dish. Cashews should be added when you are ready to serve so that they stay crunchy.