Curry Cashew Quinoa Salad Food

VIBRANT CURRY CASHEW CHICKPEA QUINOA SALAD

Steps:

• Add in quinoa and water to a medium pot and bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork, then replace lid and allow quinoa to steam for 5-10 more minutes. While quinoa is cooking you can chop all your veggies.
• Once quinoa is done cooking, stir in chickpeas, peas, sesame oil, ginger, curry powder, turmeric, garlic powder, salt and black pepper.
• Next stir in red bell pepper, shredded carrots, dried cherries, red onion, cilantro and parsley.
• Finally make your maple cayenne toasted cashews: place cashews in a skillet over medium heat. Toast cashews for 4-6 minutes, stirring frequently until they turn slightly golden brown and fragrant, then turn off heat and immediately add in maple syrup, cayenne pepper and sea salt. Stir for 30 more seconds to coat cashews, then transfer to a plate or piece of parchment paper to cool for a few minutes. Cashews may stick together so try to spread them in an even layer when they are cooling.
• Top quinoa with cashews and serve! Serves 4 for a main meal or 6 as a side. I suggest waiting to add cashews until you are ready to serve so they stay nice and crunchy.

CURRIED QUINOA SALAD

Steps:

• In a small saucepan, combine first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; let stand, covered, 15 minutes. Transfer to a large bowl; cool slightly., Add tomatoes, cucumber and onion to quinoa. In a small bowl, whisk together dressing ingredients; toss with salad. Refrigerate, covered, until cold, about 2 hours. Stir before serving.

CURRIED CASHEW, PEAR, AND GRAPE SALAD

Steps:

• In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
• Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
• In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
• In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
• In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.

PINEAPPLE-CASHEW-QUINOA STIR-FRY

Steps:

• PREPARE THE QUINOA FIRST: Combine the quinoa, juice, water, and soy sauce in a medium-sized pot.
• Cover, place over high heat,and bring to a boil.
• Stir a few times, lower the heat to medium-low, cover, and cook for 12 to 14 minutes, until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent.
• Uncover, fluff, and let cool.
• For best results,place the quinoa in an airtight container and refrigerate overnight.
• If you're in a hurry, chill the covered quinoa for at least an hour.
• When ready to use, break up any chunks of the cold quinoa with a fork.
• PREPARE THE STIR-FRY; Use the largest nonstick skillet you have (at least 11 inches in diameter) or a wok.
• Have ALL of your ingredients chopped and easily within reach.
• Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted, about 4 minutes.
• Remove the cashews from the pan, raise the heat to medium, and add the peanut oil, scallions, and garlic.
• When the garlic starts to sizzle, add the sliced chile pepper and ginger.
• Stir-fry for about 2 minutes, then add the red bell pepper and edamame.
• Stir-fry for about 3 minutes, until the bell pepper is softened and edamame is bright green.
• Add the basil and mint, and stir for another minute before adding the pineapple and quinoa.
• In a measuring cup, combine the soy sauce, vegetable stock, and mirin.
• Pour over the quinoa mixture.
• Stir to incorporate completely and coat the quinoa.
• Continue to stir-fry for 10 to 14 minutes, until the quinoa is very hot (it helps to use two spoons/ spatulas to scoop the quinoa around).
• Serve with lime wedges and additional soy sauce, to season individual servings to taste.

CASHEW-CURRY SPINACH SALAD

Steps:

• Whisk vegetable oil, red wine vinegar, Dijon mustard, sesame seeds, honey, and garlic together in a bowl to make dressing.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into smaller pieces.
• Layer bacon crumbles, spinach leaves, frisee, pears, red onion, and grapes on individual serving plates.
• Preheat oven to 400 degrees F (200 degrees C). Spread cashews on a baking sheet.
• Melt butter in a saucepan over low heat. Stir in brown sugar, curry powder, rosemary, salt, and cayenne pepper until smooth.
• Toast cashews in the preheated oven until lightly browned, 8 to 10 minutes. Add to the saucepan with the butter mixture; stir until coated. Let cool, about 10 minutes.
• Sprinkle cashews over salad plates. Drizzle dressing on top.