Description
A colorful, protein-packed salad featuring fluffy quinoa, crunchy cashews, hearty chickpeas, and fresh veggies tossed in a tangy curry dressing. Perfect as a vibrant main or side for lunch or dinner.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 1 1/2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 3/4 cup roasted cashews, roughly chopped
- 1 red bell pepper, diced
- 1/2 cup shredded carrots
- 1/3 cup chopped fresh cilantro
- 3 tablespoons olive oil
- 1 1/2 tablespoons curry powder
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Cook the quinoa according to package instructions. Fluff with a fork and let it cool to room temperature.
- In a large mixing bowl, combine chickpeas, roasted cashews, diced red bell pepper, shredded carrots, and chopped cilantro.
- In a small bowl, whisk together olive oil, curry powder, lemon juice, salt, and pepper to make the dressing.
- Add the cooled quinoa to the mixing bowl with the vegetables and cashews. Drizzle the curry dressing over the salad.
- Toss everything together until well combined. Taste and adjust seasoning as needed. Serve chilled or at room temperature.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing and Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 17 g
- Saturated Fat: 2 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 0 mg