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

Servings 4 people

Ingredients

Dressing

  • 1 cup water
  • 1/2 cup oil-packed sun-dried tomatoes drained and roughly chopped
  • 1/3 cup raw cashews
  • 1/3 cup roughly chopped basil leaves
  • 1 large garlic clove peeled and minced
  • 1 Tbsp nutritional yeast
  • 1/8 tsp sea salt

Salad

  • 1 Tbsp avocado oil
  • 2 cups cooked quinoa
  • 1 cup chickpeas rinsed well and drained
  • 1/2 cup oil-packed sun-dried tomatoes drained and chopped
  • Salt and pepper to taste
  • 1/4 cup finely chopped parsley
  • 1/4 cup finely chopped basil leaves

Instructions

  • 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 dressing. Leftover dressing can be refrigerated in sealed container for up to 2 days.
  • For salad, in large skillet, heat avocado oil over medium. Add cooked 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 dressing and transfer to large bowl. Toss with parsley and basil and serve warm.

Notes

Per serving of salad with dressing: 446 calories; 20 g protein; 11 g total fat (2 g sat. fat); 70 g total carbohydrates (10 g sugars, 14 g fiber); 283 mg sodium