Susan RossitRepurposing leftover quinoa is made easy with a rich and tangy dressing in this fibre-filled, protein-forward fare. Perfect on its own, or try it wrapped in a leaf of romaine.
Quick soak
For a smoother and creamier dressing without a high-speed blender, try a quick stovetop soak. Place cashews in small pot and add enough water to cover them by 1/2 inch (1.25 cm). Bring to a simmering boil on medium heat, cover with lid, remove from heat, and let sit for 20 minutes. Drain cashews, add to dressing ingredients, and blend.
Warm Quinoa and Chickpea Salad with Sun-Dried Tomato Pesto Dressing
Ingredients
- 1 cup (250 mL) water
- 1/2 cup (125 mL) oil-packed sun-dried tomatoes, drained and roughly chopped
- 1/3 cup (80 mL) raw cashews
- 1/3 cup (80 mL) roughly chopped basil leaves
- 1 large garlic clove, peeled and minced
- 1 Tbsp (15 mL) nutritional yeast
- 1/8 tsp (0.5 mL) sea salt
- 1 Tbsp (15 mL) avocado oil
- 2 cups (500 mL) cooked quinoa
- 1 cup (250 mL) chickpeas, rinsed well and drained
- 1/2 cup (125 mL) oil-packed sun-dried tomatoes, drained and chopped
- Salt and pepper, to taste
- 1/4 cup (60 mL) finely chopped parsley
- 1/4 cup (60 mL) finely chopped basil leaves
Nutrition
Per serving:
- calories446
- protein20 g
- total fat11 g
- sat. fat2 g
- total carbohydrates70 g
- sugars 10 g
- fibre14 g
- sodium283 mg
Directions
01
For dressing, in high-speed blender, add water, sun-dried tomatoes, cashews, basil, garlic, nutritional yeast, and salt; blend until smooth. Makes about 1 1/3 cups (330 mL) dressing. Leftover dressing can be refrigerated in sealed container for up to 2 days.
02
For salad, in large skillet, heat avocado oil over medium. Add quinoa and sauté until warmed through. When quinoa is warmed through, add chickpeas, sun-dried tomatoes, salt, and pepper, to taste, and continue sautéing until heated. Turn off stovetop, and remove skillet from heat. Stir in 1 cup (250 mL) dressing and transfer to large bowl. Toss with parsley and basil, and serve warm.
