Vegan Curry Quinoa Salad Food

CURRIED CHICKPEA QUINOA SALAD

Steps:

• Bring the water (and broth, if using) to a boil in a medium saucepan. While you're waiting, rinse the quinoa well under cold water.
• Add the quinoa to the boiling water, cover and reduce the heat to medium low. Simmer lightly for 15 minutes then remove from the heat. Let it sit for 5 minutes then remove the lid and fluff with a fork.
• While the quinoa is cooking, add the rest of the ingredients to a mixing bowl or serving bowl. Mix well to combine.
• Once the quinoa is ready, add that to the bowl with the rest of the ingredients and mix well. Season with salt and pepper, if needed. Enjoy!

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 AND EDAMAME SALAD (VEGAN AND GLUTEN-FREE)

Steps:

• In a medium sauce pan, place quinoa and water and bring to a boil.
• Reduce heat, add carrots and curry powder and cover.
• After 5 minutes, add edamame and cook until all the water is absorbed for about another 10 minutes.
• Transfer the cooked quinoa to a large bowl and add celery, raisins, and green onions.
• In a small bowl, mix olive oil, lime juice, salt and pepper.
• Pour over the quinoa and mix well. Adjust the taste with salt and pepper. Let it cool on the counter.
• Infuse love and refrigerate for several hours or overnight.