Quinoa and Chickpea Salad with Sun-Dried Tomatoes and Dried Cherries
Quinoan and Chickpea Salad with Sun-Dried Tomatoes and Dried Cherries might be just the main course you are searching for. This recipe serves 6. One serving contains 539 calories, 21g of protein, and 15g of fat. For $1.87 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. A few people made this recipe, and 34 would say it hit the spot. A mixture of cashews, dried cherries, honey, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by foodandspice.com. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a tremendous spoonacular score of 99%. If you like this recipe, you might also like recipes such as Quinoa Salad With Avocado, Asparagus and Sun Dried Tomatoes, Lentil Salad with Rye Berries and Sun-Dried Tomatoes, and Baked Eggs With Asparagus and Sun Dried Tomatoes.
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1/3 cup raw cashews, chopped or left whole
1/3 cup dried cherries
1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can)
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1 1/2 tablespoons honey
1 medium orange, juiced
2 tablespoons olive oil
1 cup dried quinoa (2 cups cooked)
2 teaspoons red wine vinegar
sea salt and fresh cracked black pepper to taste
1/2 cup sun-dried tomatoes
1/2 teaspoon turmeric
Equipment:
sauce pan
frying pan
mixing bowl
whisk
Cooking instruction summary:
Rinse the quinoa and soak for 8 hours or overnight in 2 cups of water. Rinse the chickpeas and soak for 8 hours or overnight in several inches of water.Rinse the chickpeas and transfer to a small saucepan. Cover with fresh water and bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 hour or until buttery soft.While the chickpeas are cooking, soak the sun-dried tomatoes in hot water for 30 minutes, then drain and chop. Meanwhile, bring the quinoa to a boil in a medium saucepan. Reduce heat to the lowest setting, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and wait 5 minutes before fluffing with a fork.Meanwhile, toast the cashews in a dry unoiled skillet or saucepan over medium-low heat, tossing or stirring frequently, for 10 minutes until browned.Transfer the chickpeas, quinoa, sun-dried tomatoes, cashews and dried cherries to a large mixing bowl. Whisk the dressing ingredients together and pour over the salad. Stir to combine and serve at room temperature or chilled.
Step by step:
1. Rinse the quinoa and soak for 8 hours or overnight in 2 cups of water. Rinse the chickpeas and soak for 8 hours or overnight in several inches of water.Rinse the chickpeas and transfer to a small saucepan. Cover with fresh water and bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 hour or until buttery soft.While the chickpeas are cooking, soak the sun-dried tomatoes in hot water for 30 minutes, then drain and chop. Meanwhile, bring the quinoa to a boil in a medium saucepan. Reduce heat to the lowest setting, cover, and simmer for 15 minutes or until the water is absorbed.
2. Remove from heat and wait 5 minutes before fluffing with a fork.Meanwhile, toast the cashews in a dry unoiled skillet or saucepan over medium-low heat, tossing or stirring frequently, for 10 minutes until browned.
3. Transfer the chickpeas, quinoa, sun-dried tomatoes, cashews and dried cherries to a large mixing bowl.
4. Whisk the dressing ingredients together and pour over the salad. Stir to combine and serve at room temperature or chilled.
Nutrition Information:
covered percent of daily need
