Curried Quinoa Chickpea Salad

By Julia Howard, MPH, RHN

Curried Quinoa Chickpea Salad

I came across this salad several years ago as I was first learning how to use quinoa and I’ve tweaked it a bit since. The beauty of this salad is that the flavours of the spices in the dressing continue to deepen and blend the longer it stays in the fridge. I find it tastes best after a day or so.

If you’re like me, you find quinoa a bit flavourless so it’s not typically my first choice of grain, although it is higher in protein than most grains. This salad is a great way to use up that big bag of quinoa that’s been hanging out in your cupboard.

I like to make it as a light lunch or as a side dish at a barbecue. Note: This recipe will fill a very large bowl!

I will sometimes use lemon juice instead of apple cider vinegar for a slightly different flavour. If you’re not a fan of cilantro, you could try fresh parsley instead for some extra green.

Curried Quinoa & Chickpea Salad

Salad Ingredients

  • 2 cups quinoa (dry)
  • 4 cups veggie broth (e.g., Pacific Foods organic vegetable broth)
  • 1 cup sliced almonds
  • 1 cup craisins (dried cranberries)
  • 1/3 cup green onions, thinly sliced
  • 1 yellow bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1 can chickpeas, drained and rinsed
  • 1/2 cup fresh cilantro, coarsely chopped.

Dressing Ingredients

  • 6 tablespoons extra virgin olive oil
  • 1 lemon, juiced or 4 tablespoons apple cider vinegar
  • 1 clove garlic, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon mild curry powder
  • 2 tablespoons real maple syrup
  • Sea salt to taste

Directions

  • Cook 2 cups of quinoa in 4 cups of broth.
  • While quinoa is cooking, prepare other ingredients and combine in a large bowl.
  • When quinoa is finished cooking and has cooled, add together ingredients in a large bowl and combine well.
  • Make dressing in a separate container, mix well, and then add to the salad.
  • Eat at room temperature immediately or cover and keep in the fridge for a few days.

Enjoy!

~Julia

If you’re confused about nutrition or have some nutrition goals you need help with, we offer online nutrition coaching!

I’ve always struggled with both my weight and anxiety throughout my life. As a writer you live a pretty sedentary lifestyle filled with both realistic and unrealistic deadlines, so I needed something to get me off my butt and to get me moving. JK has been a godsend during this past year and a half in particular. The pandemic has been tough, but workouts with both Thomas and Jon have really helped reduce the stress and strain of a global pandemic, and added an anchor of normalcy back into my life — which has been worth its weight in gold.

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I started training at JKC in 2016 because I had built up a number of muscle imbalances from old injuries and activities like rock climbing which had led to some really bad posture and mobility issues. On top of that some friends had convinced me to sign up for a half-ironman. Working with Jon and Thomas was a way to pull my body back into alignment and make sure it wouldn’t fall apart during my race. The staff at JKC pride themselves on continuously advancing their knowledge, which leads to new and inventive way to address problems, old and new. I got my Dad to start training here and recommended JKC to all looking to improve their strength and fitness.

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