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Warm Quinoa and Chickpea Salad with Sun-Dried Tomato Pesto Dressing

Serves 4

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    Warm Quinoa and Chickpea Salad with Sun-Dried Tomato Pesto Dressing

    Repurposing 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.

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    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 in (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.

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    Warm Quinoa and Chickpea Salad with Sun-Dried Tomato Pesto Dressing

      Ingredients

      Dressing
      • 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
      Salad
      • 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.

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