Quinoa and Chickpea Salad with Sun-Dried Tomatoes and Dried Cherries

Name: Quinoa and Chickpea Salad with Sun-Dried Tomatoes and Dried Cherries
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Cuisine: Indian
Ingredients: ⅓ cup Cashew (1/3 cup raw cashews, chopped or left whole); ⅓ cup Cherries (1/3 cup dried cherries); 1 ½ cup Chickpeas (1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can)); ½ tsp Dried Thyme (1/2 teaspoon dried thyme); ½ tsp Cumin Powder (1/2 teaspoon ground cumin); 1 ½ tbsp Honey (1 1/2 tablespoons honey); 1 piece Orange (1 medium orange, juiced); 2 tbsp Olive Oil (2 tablespoons olive oil); 2 cup Quinoa (1 cup dried quinoa (2 cups cooked)); 2 tsp Red Wine Vinegar (2 teaspoons red wine vinegar); 0 pieces Fine Sea Salt (sea salt and fresh cracked black pepper to taste); ½ cup Sun-dried Tomatoes (1/2 cup sun-dried tomatoes); ½ tsp Ground Turmeric (1/2 teaspoon turmeric)

75 minIndian

Servings6

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Gluten Free
Dairy Free
Pescatarian

Steps

1Rinse 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.
2Remove 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.
3Transfer the chickpeas, quinoa, sun-dried tomatoes, cashews and dried cherries to a large mixing bowl.
4Whisk the dressing ingredients together and pour over the salad. Stir to combine and serve at room temperature or chilled.