Vibrant curry cashew chickpea quinoa salad packed with veggies and delicious flavor from curry powder, fresh ginger, turmeric and sweet and spicy maple glazed cashews. This wonderful vegan curry chickpea quinoa salad is easy to make for the perfect main meal or healthy side dish!
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 veggie
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.
How to cook the perfect fluffy quinoa
Use a 1:2 ratio for quinoa to liquid. In this recipe you’ll cook 3/4 cup quinoa in 1 2/3 cups water. I like to add a tiny bit more water to ensure the quinoa is super fluffy after you’re done cooking and it continues to steam in the pot.
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.
Finally, replace lid and allow quinoa to steam for 10 more minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (353g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 188 (26%)|
|Amt Per Serving||% DV|
|Total Fat 20.9g||28 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 0mg||0 %|
|Sodium 332.5mg||11 %|
|Potassium 1484.5mg||39 %|
|Total Carbohydrate 105.9g||31 %|
|Dietary Fiber 24.3g||97 %|
|Sugars, other 81.5g|
|Protein 31.4g||45 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 716
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