Curried Quinoa Chickpea Salad Recipes

VIBRANT CURRY CASHEW CHICKPEA QUINOA SALAD

Steps:

• Add in quinoa and water to a medium pot and bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork, then replace lid and allow quinoa to steam for 5-10 more minutes. While quinoa is cooking you can chop all your veggies.
• Once quinoa is done cooking, stir in chickpeas, peas, sesame oil, ginger, curry powder, turmeric, garlic powder, salt and black pepper.
• Next stir in red bell pepper, shredded carrots, dried cherries, red onion, cilantro and parsley.
• Finally make your maple cayenne toasted cashews: place cashews in a skillet over medium heat. Toast cashews for 4-6 minutes, stirring frequently until they turn slightly golden brown and fragrant, then turn off heat and immediately add in maple syrup, cayenne pepper and sea salt. Stir for 30 more seconds to coat cashews, then transfer to a plate or piece of parchment paper to cool for a few minutes. Cashews may stick together so try to spread them in an even layer when they are cooling.
• Top quinoa with cashews and serve! Serves 4 for a main meal or 6 as a side. I suggest waiting to add cashews until you are ready to serve so they stay nice and crunchy.

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 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 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!

CURRIED QUINOA SALAD

Steps:

• In a small saucepan, combine first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; let stand, covered, 15 minutes. Transfer to a large bowl; cool slightly., Add tomatoes, cucumber and onion to quinoa. In a small bowl, whisk together dressing ingredients; toss with salad. Refrigerate, covered, until cold, about 2 hours. Stir before serving.