Lunch

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

Name: Quinoa and Chickpea Salad with Sun-Dried Tomatoes and Dried Cherries
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 0.33333334 cup cashews; 0.33333334 cup dried cherries; 1.5 cups dried chickpeas; 0.5 teaspoon dried thyme; 0.5 teaspoon ground cumin; 1.5 tablespoons honey; 1 juice of orange; 2 tablespoons olive oil; 2 cups quinoa; 2 teaspoons red wine vinegar; 6 servings sea-salt; 0.5 cup sun-dried tomatoes; 0.5 teaspoon turmeric

dinnerlunchVegetarianGluten-FreeDairy-FreeShellfish-FreeEgg-FreeSoy-FreeSesame-Free

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

1
Rinse the quinoa and soak for 8 hours or overnight in 2 cups of water.
2
Rinse the chickpeas and soak for 8 hours or overnight in several inches of water.Rinse the chickpeas and transfer to a small saucepan.
3
Cover with fresh water and bring to a boil.
4
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.
5
Meanwhile, bring the quinoa to a boil in a medium saucepan.
6
Reduce heat to the lowest setting, cover, and simmer for 15 minutes or until the water is absorbed.
7
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.
8
Transfer the chickpeas, quinoa, sun-dried tomatoes, cashews and dried cherries to a large mixing bowl.
9
Whisk the dressing ingredients together and pour over the salad.
10
Stir to combine and serve at room temperature or chilled.