A favorite quinoa salad punctuated with crunchy cucumbers and toasted cashews. There’s creamy feta, wisps of arugula, flecks of red onion and herbs, and a special ginger-curry dressing. So delicious!
Ingredients
2 tablespoons freshly squeezed orange juice
1/4 cup red wine vinegar
3 medium cloves garlic, peeled
2 tablespoons grated ginger, peeled
2 tablespoons curry powder
1 1/2 teaspoon fine grain sea salt
1 tablespoon sugar or honey
3/4 cup extra virgin olive oil
2 cups cooked quinoa
1/3 cup finely chopped red onion
2 cups arugula or spinach
2/3 cups toasted cashews, chopped
1 medium cucumber, seeded, cut into 1/4 moons
1 14- ounce can chickpeas, drained
3 ounces / 2/3 cup feta, crumbled
For serving: 1 cup fresh herbs - torn basil, minced chives, torn mint, etc.
Directions
Use a blender or food processor to combine all the ingredients except the olive oil. Slowly drizzle the olive oil in as you’re blending until the dressing emulsifies and becomes creamy in appearance. Taste, adjust with more salt and/or vinegar and set aside.
Combine the quinoa, red onion, arugula, cashews, cucumber, and chickpeas in a large bowl. Drizzle with about 1/2 cup of the ginger-curry dressing. Toss well, and then toss more. Sprinkle the feta across the salad and gently toss to distribute throughout. Serve at room temperature with fresh herbs added at the last minute.
