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 tri-color quinoa
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.
