Single Recipe
Quinoa and Chickpea Salad with Sun-Dried Tomatoes and Dried Cherries
Ingredients For Step 1:
- sun dried tomatoes
- chickpeas
- quinoa
- water
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.
Ingredients For Step 2:
- cashews
- sandwich bread
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.
Ingredients For Step 3:
- sun dried tomatoes
- dried cherries
- chickpeas
- cashews
- quinoa
Step 3:
Transfer the chickpeas, quinoa, sun-dried tomatoes, cashews and dried cherries to a large mixing bowl.
Ingredients For Step 4:
Step 4:
Whisk the dressing ingredients together and pour over the salad. Stir to combine and serve at room temperature or chilled.