Curried Chickpea Quinoa Salad Recipes

CURRIED QUINOA AND CHICKPEAS

Steps:

• In a large saucepan, bring water and orange juice to a boil. Stir in chickpeas, tomatoes, red pepper, quinoa, onion, raisins and curry. Return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed., Remove from the heat; fluff with a fork. Sprinkle with cilantro.

CURRIED QUINOA CHICKPEA SALAD

Steps:

• Cook quinoa.
• Thinly slice the red onion, mince garlic, halve the tomatoes, and roughly chop the arugula.
• Heat olive oil on medium/high heat and sauté the onions for about 5 minutes until slightly translucent.
• Drain and rinse the chickpeas then add to onions along with the garlic, curry powder, salt, and pepper. Sauté for another 3 minutes.
• Add arugula and tomatoes and continue to sauté until the greens are soft and wilted. Add quinoa and cook for 5 more minutes while stirring frequently. Add more oil if necessary. Enjoy!

CURRIED CHICKPEA QUINOA SALAD

Steps:

• Bring the water (and broth, if using) to a boil in a medium saucepan. While you're waiting, rinse the quinoa well under cold water.
• Add the quinoa to the boiling water, cover and reduce the heat to medium low. Simmer lightly for 15 minutes then remove from the heat. Let it sit for 5 minutes then remove the lid and fluff with a fork.
• While the quinoa is cooking, add the rest of the ingredients to a mixing bowl or serving bowl. Mix well to combine.
• Once the quinoa is ready, add that to the bowl with the rest of the ingredients and mix well. Season with salt and pepper, if needed. Enjoy!

CURRY QUINOA CHICKPEA SALAD

Steps:

• Place quinoa and water into a small pot. Bring to a boil. Reduce heat to low, cover, and simmer until all the water is absorbed-about 10 minutes. Remove from heat, let sit and fluff with a fork.
• Dry sauté onion, bell pepper, and garlic for 2-4 minutes, adding a dash of water if they stick to the pan.
• Stir in curry powder, then one cup of quinoa and chickpeas. Turn off heat and salt and pepper to taste.
• Prepare a large bowl or plate of mixed baby greens, baby spinach, or chopped kale. Pile it high!
• Add the warmed (or chilled) chickpea and quinoa mixture to the salad greens, and dress with fresh lemon (or lime) juice. Top with fresh herbs, sliced avocado, and pumpkin seeds.

CURRIED CHICKPEA SALAD PITAS

Steps:

• Add the mayonnaise, yogurt, lemon juice, curry powder, honey, salt and pepper to a food processor. Pulse a few times to combine. Add the chickpeas and pulse until the chickpeas are slightly smashed, 5 or 6 more times.
• Empty the mixture into a serving bowl. Fold in the raisins and cilantro until everything is fully coated. Serve immediately or refrigerate until ready to serve. Serve in a pita with cabbage mix and Ryan's Pickled Onions.
• Add the onions, apple cider vinegar, white vinegar, sugar, peppercorns, salt and 1 cup water to a glass pint jar. Stir or shake well to mix. Let marinate overnight in the refrigerator, then keep for up to a month in the fridge.