Curry lover that I am, I’m thankful that there are a million ways to incorporate it in cooking. Otherwise I might end up eating Indian food every night. Although I wouldn’t really mind that, it is nice to switch things up every now and then. Warm quinoa and chickpeas, caramelized onions, and spicy arugula – I can get down with that.
Ever since I first tasted Indian food, curry has been a routine ingredient in this kitchen. I can’t get enough of it. Clark makes a spicy, hearty vindaloo that melts my heart and his curry recipe scores somewhere near the top of my list of favorite meals. Sometimes curry powder finds its way onto our late night popcorn and other times I make curried eggs.
We use plenty of other herbs and spices in our food, but I feel especially good about using this one. Until recently, I didn’t know that it was actually a blend of various other spices. The ingredients have health benefits that are both powerful and far-reaching thanks to their antioxidant and anti-inflammatory properties.
Turmeric, one of the main ingredients in curry powder, relieves arthritis symptoms, has been shown to improve memory in Alzheimer’s patients, soothes digestive problems such as heartburn and constipation, and is believed to block the growth of several types of cancer. I’m out of breath now and that was only a few of the benefits. Are you sold yet?
This all-in-one dish can help you break out of a bland dinner rut or impress your favorite guests. It’s full of warm, comforting flavors and combines the healthiest of ingredients. It’s the perfect recipe for transitioning from summer into fall, and once tomatoes and arugula become harder to find, you can easily substitute with other seasonal veggies.
If you aren’t a fan of curry powder – and I hope you are – you should still give this dish a chance! The other flavors balance the curry, making it mild and subtle.Print
Curried Quinoa Chickpea Salad
Quinoa makes the base of this warm, curry-flavored recipe – chickpeas, arugula, onions, and cherry tomatoes round out the flavors.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 3 1x
- Category: Mains
- 1 cup cooked quinoa
- 1–15oz. can of chickpeas
- 2 cups fresh arugula
- 1 clove garlic
- 1/2 red onion
- 1/3 cup cherry tomatoes
- 3 tablespoons olive oil
- 1/2 tablespoon sea salt
- 1/2 teaspoon curry powder
- 1/2 teaspoon black pepper
- Cook quinoa.
- Thinly slice the red onion, mince garlic, halve the tomatoes, and roughly chop the arugula.
- Heat olive oil on medium/high heat and sauté the onions for about 5 minutes until slightly translucent.
- Drain and rinse the chickpeas then add to onions along with the garlic, curry powder, salt, and pepper. Sauté for another 3 minutes.
- Add arugula and tomatoes and continue to sauté until the greens are soft and wilted. Add quinoa and cook for 5 more minutes while stirring frequently. Add more oil if necessary. Enjoy!