Quinoa and Chickpea Salad with Sun-Dried Tomatoes and Dried Cherries

Ingredients

• 0.3 cup cashew pieces raw whole chopped
• 0.3 cup cherries dried
• 1.5 cups chickpeas dried cooked
• 0.5 teaspoon thyme dried
• 0.5 teaspoon cumin 
• 1.5 tablespoons honey 
• 1  orange juice juiced
• 2 tablespoons olive oil 
• 2 cups quinoa dried cooked
• 2 teaspoons red wine vinegar red
• 6 servings sea salt fresh black to taste
• 0.5 cup sun-dried olives 
• 0.5 teaspoon turmeric 

Equipment

• frying pan
• sauce pan
• whisk
• mixing bowl

Directions

1. Rinse the quinoa and soak for 8 hours or overnight in 2 cups of water. Rinse the chickpeas and soak for 8 hours or overnight in several inches of water.Rinse the chickpeas and transfer to a small saucepan. Cover with fresh water and bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 hour or until buttery soft.While the chickpeas are cooking, soak the sun-dried tomatoes in hot water for 30 minutes, then drain and chop. Meanwhile, bring the quinoa to a boil in a medium saucepan. Reduce heat to the lowest setting, cover, and simmer for 15 minutes or until the water is absorbed.
2. Remove from heat and wait 5 minutes before fluffing with a fork.Meanwhile, toast the cashews in a dry unoiled skillet or saucepan over medium-low heat, tossing or stirring frequently, for 10 minutes until browned.
3. Transfer the chickpeas, quinoa, sun-dried tomatoes, cashews and dried cherries to a large mixing bowl.
4. Whisk the dressing ingredients together and pour over the salad. Stir to combine and serve at room temperature or chilled.