I’m always trying new quinoa salad recipes, but this curry version along with this Quinoa Southwest Salad have been my go-tos for quite awhile. This Cashew Curry Salad incorporates delicious warming spices and tastes great when the quinoa and peas are hot, so it a fantastic recipe for fall and winter. Not to mention, the amazing warm flavor of the salad comes from curry and turmeric, which provide powerful anti-inflammatory and immune boosting compounds. Food truly is medicine and turmeric has been used in India for 1,000s of years as a medicinal herb. Today, scientific research shows that it can help ward off disease and even boost your brain power.
This salad tastes great cold, too. I often make it on a Sunday afternoon and eat the leftovers throughout the week. It holds up fabulously in the fridge, actually it gets even more flavorful overnight, and the vegetables stay crunchy for days. You could add tofu, but the cashews, chickpeas and green peas offer the protein and healthy fats you need to stay full and satisfied long after your meal. I also want to point out that the ingredients in this salad, like so many whole plant-based foods, are inexpensive and shelf stable. The quinoa and cashews are probably the most expensive items and they are dried foods that you can store in your pantry and use again for another recipe. Having said all that, is it the perfect weeknight recipe? It might be. Let me know what you think in the comments below.
Ingredients
1 cup quinoa, uncooked
1 tsp neutral cooking oil
1 15 oz can chickpeas
½ cup unsalted cashews
2 tsp salt, divided
1 tsp pepper, divided
1 cup frozen peas
½ cup carrot, sliced thin or cut into ~ 1 inch pieces
½ cup red onion, peeled and finely diced
¼ cup cilantro, stems removed and chopped
¼ cup parsley, stems removed and chopped
½ cup raisins or dried cranberries, optional
2 Tbsp olive oil
¼ tsp sesame oil
2 Tbsp lime juice
1 tsp garlic, minced
1 tsp ginger, minced
1 tsp turmeric powder
1 Tbsp curry powder
Directions
In a medium sized pot, cook the quinoa per the package instructions. Meanwhile, heat a pan over medium heat and add the neutral cooking oil once heated. Add the chickpeas to the pan and cook for 5 minutes, stirring frequently. Make room on the pan and add the cashews to toast them, as well. Add a large pinch (~ ¼ tsp) of both the salt and pepper and cook for ~5 more minutes.
Once the quinoa is cooked add to a large salad bowl. Cook the frozen peas according to package instructions and add the peas along with the cooked chickpeas and toasted cashews to the top of the quinoa. Add the sliced carrots, red onion, cilantro, parsley and raisins, if using, to the salad bowl and stir to combine.
In a small bowl, combine the olive oil, sesame oil, lime juice, garlic, ginger, turmeric, curry powder and remaining salt and pepper. Pour the dressing on top of the salad and toss until evenly coated. Serve warm or cold. Leftovers will keep well in the refrigerator for up to 4 days.
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