Quinoa and Chickpea Salad with Sun-Dried Tomatoes and Dried Cherries
Basic Information
- Servings: 6
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 98.64
- Health score: 100.00
- Weight Watcher points: 14.00
Summary
Need a gluten free, dairy free, and vegetarian side dish? Quinoan and Chickpea Salad with Sun-Dried Tomatoes and Dried Cherries could be an awesome recipe to try. This recipe serves 6 and costs $1.87 per serving. One serving contains 539 calories, 21g of protein, and 15g of fat. 34 people have made this recipe and would make it again. Head to the store and pick up honey, juice of orange, chickpeas, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by foodandspice.blogspot.com. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is spectacular. Chickpean and Cucumber Salad with Dried Cherries and Cheese, Spinach Quiche with Sun-Dried Tomatoes, and Quinoa Salad With Dried Tart Cherries, Mint, and Fetan in Lemon-Sumac Vinaigrette are very similar to this recipe.
Ingredients
cashews0.33333334 cup
dried cherries0.33333334 cup
dried chickpeas1.5 cups
dried thyme0.5 teaspoon
ground cumin0.5 teaspoon
honey1.5 tablespoons
juice of orange1
olive oil2 tablespoons
quinoa2 cups
red wine vinegar2 teaspoons
sea-salt6 servings
sun-dried tomatoes0.5 cup
turmeric0.5 teaspoon
Instructions
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.
Step 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.
Step 3
Transfer the chickpeas, quinoa, sun-dried tomatoes, cashews and dried cherries to a large mixing bowl.
Step 4
Whisk the dressing ingredients together and pour over the salad. Stir to combine and serve at room temperature or chilled.
Categories
Dish Types: lunch, main course, main dish, dinner
Diets: gluten free, dairy free, lacto ovo vegetarian