Red Quinoa and Carrot Salad with Currants, Chickpeas and Cashews Recipe

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Ingredients

2/3 cups red quinoa

1 1/3 cups water

1 cup shredded carrots (from about 1-2 carrots)

1 cup chickpeas, rinsed and drained

1/4 cup currants

1/2 cup roasted cashews

2 tablespoons extra-virgin olive oil

2 tablespoons apple cider vinegar

2 tablespoons maple syrup

1/4 tsp. salt

1/4 tsp. black pepper

2 tablespoons fresh parsley, roughly chopped

Instructions


  • Cook the quinoa. Combine the quinoa and water in a medium saucepan over medium-high heat.
  •  Bring to a boil and then reduce the temperature to maintain a simmer. Simmer for 15-17 minutes, covered, or until all the water is absorbed. 
  • Remove from the heat and let the quinoa stand covered for 3-5 minutes. Then fluff with a fork and set aside to cool. 
  • Once the quinoa has cooled, toss it with the carrots, chickpeas and currants.
  • In a small bowl whisk together the olive oil, vinegar, maple syrup, salt and pepper. Drizzle the dressing over the quinoa salad, tossing gently to combine. 
  • Stir in the cashews. Top with the chopped parsley and serve.
  • Leftovers can be stored in the refrigerator in an airtight container for 1-2 days.

Notes


  • Any color quinoa will work in this recipe.


  • Raisins or dried cranberries are great in place of the currants.