Recipe for a simple, wholesome and protein-packed Chickpea and Quinoa Salad with cashews, sun-dried tomatoes and dried cherries
1 cup dried quinoa (2 cups cooked)
1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can)
1/2 cup sun-dried tomatoes
1/3 cup raw cashews, chopped or left whole
1/3 cup dried cherries
2 tablespoons olive oil
2 teaspoons red wine vinegar
1 medium orange, juiced
1 1/2 tablespoons honey
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
sea salt and fresh cracked black pepper to taste
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.