Vibrant curry pecan chickpea quinoa salad packed with veggies and delicious flavour from curry powder, fresh ginger, turmeric and sweet and spicy maple glazed pecans.
Ingredients:
For the quinoa:
- 3/4 cup quinoa
- 1 2/3 cup water
- 1 can chickpeas, rinsed and drained
- 1 TBSP garlic infused olive oil
- ½ TBSP freshly grated ginger
- 1 TSP curry powder (plus more if you want a really big curry punch!)
- ¼ TSP ground turmeric
- ½ TSP salt
- Freshly ground black pepper
For the mix-ins:
- 1 green capsicum, diced
- 1/2 cup shredded carrots
- 2 TBSP dried cranberries
- 1 Avocado, cubed
- 1/3 cup finely diced coriander
- 1/3 cup finely diced flat leaf parsley
For the maple-cayenne toasted pecans:
- 3/4 cup raw pecans
- ½ TBSP pure maple syrup
- ¼ TSP cayenne pepper
- ½ TSP sea salt
Method:
- Add quinoa and water to a pot, bring to a boil, cover, reduce heat and simmer for 15 minutes. Remove from heat, fluff with a fork, and let steam for another 5–10 minutes.
- Mix in the chickpeas, olive oil, ginger, curry powder, turmeric, salt and pepper.
- Stir through green capsicum, shredded carrot, avocado, dried cranberries, coriander and parsley.
- Toast pecans in a pan until golden, then coat with maple syrup, cayenne and sea salt. Cool, then sprinkle over the quinoa salad just before serving.