Recipe: Curry Spiced Chickpea Quinoa Salad

Curry Spiced Chickpea Quinoa Salad

Ingredients

• ½ Tbsp Stock Market Madagascar Black Pepper Extra Virgin Olive Oil
• 1 medium yellow onion, diced
• 2 tsp curry powder
• ½ tsp cumin
• ½ tsp cinnamon
• Jacobsen’s Himalayan Sea Salt, to taste
• Jacobsen’s freshly ground black pepper, to taste
• 1 cup uncooked quinoa
• 2 cups vegetarian broth
• 1 15oz can chickpeas, rinsed and drained
• 2/3 cup dried cranberries
• 1/3 cup Italian parsley, finely chopped
• 1/2 cup sliced almonds, toasted 
• 1/2 cup feta
• 4 cups kale, ribs removed and massaged in a little Stock Market Madagascar Black Pepper Extra Virgin Olive Oil
• Stock Market Neapolitan Dark Balsamic, for finishing

Directions

Add Stock Market Madagascar Black Pepper Extra Virgin Olive Oil to a large pot and place over medium heat. Add in chopped onion and sauté until translucent; stir in curry powder, cumin, cinnamon, Jacobsen’s Himalayan Sea Salt, and freshly ground black pepper.

Add in vegetable broth and quinoa; bring mixture to a boil, then cover; reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork. Stir in chickpeas, cranberries and chopped parsley to the quinoa and mix until combined.

In a large bowl, combine prepared kale, feta, and quinoa mixture; toss well. Garnish with toasted almonds and extra parsley; drizzle with Stock Market Neapolitan Herb Dark Balsamic.

Enjoy!