Warm Quinoa and Chickpea Salad with Sun-Dried Tomato Pesto Dressing
Servings
4people
Servings
4people
Ingredients
Dressing
  • 1cup water
  • 1/2cup oil-packed sun-dried tomatoesdrained and roughly chopped
  • 1/3cup raw cashews
  • 1/3cup roughly chopped basil leaves
  • 1 large garlic clovepeeled and minced
  • 1Tbsp nutritional yeast
  • 1/8tsp sea salt
Salad
  • 1Tbsp avocado oil
  • 2cups cooked quinoa
  • 1cup chickpeasrinsed well and drained
  • 1/2cup oil-packed sun-dried tomatoesdrained and chopped
  • Salt and pepperto taste
  • 1/4cup finely chopped parsley
  • 1/4cup finely chopped basil leaves
Instructions
  1. 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.
  2. 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.
Recipe 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