Description
A delightful fusion of tender quinoa, protein-packed chickpeas, and crunchy maple-glazed cashews, all perfectly blended with warming spices for a nourishing, one-bowl meal.
Ingredients
Scale
- 1 cup quinoa
- 1 can chickpeas, drained and rinsed
- 1/2 cup cashews, glazed with maple syrup
- 1 cup mixed veggies (bell peppers, cucumbers, carrots)
- 2 tablespoons curry powder
- 1 tablespoon fresh ginger, grated
- 1 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons olive oil
- Juice of 1 lemon
Instructions
- Rinse 1 cup of quinoa under cold water and cook according to package instructions. Once done, let it cool for about 15 minutes.
- In a large bowl, combine the cooled quinoa, drained chickpeas, and chopped mixed veggies.
- In a small bowl, whisk together 2 tablespoons olive oil, the juice of 1 lemon, 2 tablespoons curry powder, fresh grated ginger, 1 teaspoon turmeric, salt, and pepper.
- Pour the dressing over the quinoa mixture and toss gently to combine.
- Fold in the maple-glazed cashews and stir to incorporate.
- Serve chilled or at room temperature.
Notes
For nut-free options, skip the cashews or substitute with sunflower seeds. Best stored in an airtight container and can last 3-4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Indian/Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 0mg