Ingredients

  • 1/3 cup raw cashews, chopped or left whole
  • 1/3 cup dried cherries
  • 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1 1/2 tablespoons honey
  • 1 medium orange, juiced
  • 2 tablespoons olive oil
  • 1 cup dried quinoa (2 cups cooked)
  • 2 teaspoons red wine vinegar
  • sea salt and fresh cracked black pepper to taste
  • 1/2 cup sun-dried tomatoes
  • 1/2 teaspoon turmeric

Ready In 45 Minutes

Servings: 6

Cooking Instructions

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.
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  • Length: 1065 minutes

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.
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  • Length: 15 minutes

Step 3

  • Transfer the chickpeas, quinoa, sun-dried tomatoes, cashews and dried cherries to a large mixing bowl.
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Step 4

  • Whisk the dressing ingredients together and pour over the salad. Stir to combine and serve at room temperature or chilled.
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