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Easy Healthy Curried Quinoa Cashew Salad

Easy Healthy Curried Quinoa Cashew Salad

Elena
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. 
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Appetizer, Main Course, Salad, Side Dish
Cuisine Mediterranean
Servings 4
Calories 491 kcal

Ingredients
  

  • For the quinoa:
  • ¾ cup quinoa
  • 1 2/3 cup water
  • 1 15 ounces can chickpeas, rinsed and drained
  • ¾ cup frozen green peas thawed
  • 1 tablespoon sesame oil or sub olive oil
  • ½ tablespoon freshly grated ginger
  • 1 teaspoon curry powder plus more if you want a really big curry punch!
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • Freshly ground black pepper
  • For the mix-ins:
  • 1 red bell pepper diced
  • ½ cup shredded carrots from 1 large carrot
  • ½ cup dried cherries or dried cranberries
  • ¼ cup finely diced red onion
  • 1/3 cup finely diced cilantro
  • 1/3 cup finely diced flat leaf parsley
  • For the maple cayenne toasted cashews:
  • 3/4 cup raw cashews
  • ½ tablespoon pure maple syrup
  • ¼ teaspoon cayenne pepper
  • 1/2 teaspoon sea salt

Instructions
 

  • 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 the 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 aside.

Notes

This delicious vegan curry cashew chickpea quinoa salad gets even better over the course of a few days as it marinates in the spices. Store it in an airtight container (or a few meal prep containers like these) for up to 5 days and enjoy all week long. It’s perfect for meal prep as a side dish or a main dish, and you can easily make it the night before.

Nutrition

Calories: 491kcal
Keyword cashew, healthy, quinoa, Salad, vegan
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