For you gluten-free eaters, this is one you will come back to time and time again. If you have hearty eaters you can successfully top the dish with cooked shrimp and a little crumbled feta. Nick and I love it topped with fried tofu.
Quinoa, Cranberry, Chickpeas and Cashews with Curry Cumin Dressing
½ cup dried cranberries
Brown rice pasta spaghetti-style (use an amount that is about the circumference of a penny)
½ cup olive oil
¼ cup seasoned rice vinegar
1 teaspoon Bragg
1½ teaspoons curry powder
1 teaspoon cumin
1 can (14 ounces) chickpeas, drained
½ cup roasted cashews
1. In a medium saucepan combine quinoa with cranberries and 1 cup of water, bring mixture to a boil, cover, reduce heat to simmer and cook for about 15-20 minutes.
2. In a medium pot, bring water to a boil. Break pasta in half and cook according to package directions. Drain and transfer to a large bowl cover and set aside.
3. In a medium bowl, combine the olive oil, vinegar, Bragg, curry and cumin.
4. Add hot cooked quinoa to the pasta. Add half of the olive oil mixture to the quinoa/pasta mixture and toss to combine. Just before serving add the chick peas, cashews and toss with the remaining olive oil mixture.