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Warm Quinoa and Chickpea Salad with Sun-Dried Tomato Pesto Dressing
Serves 4
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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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:
- calories 446
- protein 20 g
-
total fat
11 g
- sat. fat 2 g
-
total carbohydrates
70 g
- sugars 10 g
- fibre 14 g
- sodium 283 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.
