Quinoa and chickpea salad with sun-dried tomatoes and dried cherries
A gluten-free, dairy-free, and vegetarian side dish, this Quinoa and Chickpea Salad with Sun-Dried Tomatoes and Dried Cherries is a flavorful and nutritious option. Packed with vitamins and minerals, it's a great choice for a healthy diet. Best made as a light and colorful side dish for summer picnics or cookouts.
Ingredients
raw cashews
43 g
dried cherries
40.4 g
dried garbanzo beans *1
300 g
dried thyme
0.5 tsps
ground cumin
0.5 tsps
runny honey
1.5 Tbsps
orange juice
1
olive oil
2 Tbsps
quinoa
340 g
red wine vinegar
2 tsps
sea salt
6 servings
dried tomatoes
55 g
turmeric
0.5 tsps
Method
- 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.
Nutrition:
Carbs
84 g
Fat
14 g
Protein
20 g
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