Curry Cashew Chickpea Quinoa Salad (with optional peanut thai dressing)

¾ cup quinoa, rinsed
1 2/3 cup water
1 15 oz can chickpeas, drained and rinsed
½ cup frozen peas
2 tsp sesame oil
½ Tbsp minced ginger
1 tsp curry powder, plus more if you want a bigger curry punch
¼ tsp ground turmeric
¼ tsp garlic powder
½ tsp sea salt
freshly ground pepper

For the mix-ins:

1 red bell pepper, diced
½ cup shredded carrots
1 cup broccoli, chopped
½ cup dried cherries (or craisins/raisins)
¼ cup red onion, diced
1/3 cup cilantro, chopped
1/3 cup parsley, chopped

For the maple cayenne toasted cashews:

¾ cup raw cashews
1/2 -1 Tbsp maple syrup
1/8 tsp red cayenne pepper
¼ tsp sea salt

Optional peanut Thai dressing:

¼ cup natural peanut butter
2 ½ Tbsp tamari (or soy sauce)
1 Tbsp maple syrup
1 Tbsp rice vinegar
2 Tbsp warm water to thin dressing

Cook quinoa 15 minutes, fluff with fork then cover and let steam.  While quinoa is cooking, chop vegetables

Once quinoa is cooked stir in chick peas, peas, sesame oil, ginger, curry powder, turmeric, garlic powder salt and pepper.

Next stir in red pepper, broccoli, shredded carrots, dried cherries, red onion, cilantro and parsley

Finally make the maple cayenne cashews.  Toast the cashews 4-6 minutes stirring frequently then turn off heat, stir in maple syrup and spices. Stir for 30 seconds and cool on parchment paper in a single layer. 

Inspired by ambitious kitchen.  The salad is delicious with out the peanut dressing but kicks up a notch with it!