Cilantro-Cashew Pesto Quinoa with Roasted Chickpeas

I have heard that there are some people that think cilantro tastes like soap.. I feel really bad for those people because this cilantro cashew pesto is absolutely amazing. Typically I make my pesto with basil, but based on the ingredients I had I went with cilantro this time instead and let me tell you I was not disappointed. The way the quinoa soaks up the flavors of the pesto combined with the crunch of the kale and the spice from the roasted chickpeas… YUM.

To make things better, this recipe is packed with nutrient dense foods–whole grains, healthy fats; and don’t let the lack of meat fool you, this dish has plenty of protein from the quinoa, chickpeas, and cashews. Not to mention the great sources of fiber, iron, vitamins A, C, and K, and lots of other vitamins and minerals–talk about a power meal. Make it at the beginning of the week and store the leftovers in an airtight container to take for lunch or make it again for dinner on those busier nights!

Let me know if you give this a try! Enjoy 🙂

Cilantro-Cashew Pesto Quinoa with Roasted Chickpeas:

Ingredients:

1 cup uncooked quinoa

1 bunch kale, chopped and massaged lightly with olive oil

1/2 red onion, diced

1/4 red cabbage, chopped

1 can chickpeas, drained

1/4 cup Parmesan cheese

Olive oil

Paprika

Salt & Pepper

Pesto:

2 cups cilantro

1/2 cup cashews

3 cloves garlic

2 T mint leaves

1/2 lime + zest

1/4 cup olive oil

1 T honey

3 T water

Salt and pepper to taste

Instructions:

1. Prep non stick baking sheet. Pour drained chickpeas onto paper towels and *dry well* (this helps with roasting!). Spread chickpeas out on baking sheet and mist lightly with olive oil. Season with paprika, salt, and pepper. Place into a COOL oven (aka NO preheating). Turn oven to 425 degrees. Roast for 40 minutes, stirring halfway through. (If you don’t want them as crispy, check often and remove once cooked to your liking)
2. While the chickpeas are roasting, rinse quinoa over a mesh strainer and cook according to package.
3. For the pesto: add cilantro, cashews, garlic, mint and lime/zest to a food processor. Turn on and add in the olive oil and honey, then the water 1 T at a time until you reach your desired texture. Add salt and pepper to taste.
4. Once chickpeas are done, remove and allow to cool.
5. Place cooked quinoa into a bowl. Add about half of the pesto and 1/4 cup Parmesan cheese to the quinoa and stir well. Mix in the kale, red onion, cabbage, and chickpeas.
6. Top with cashews and more pesto and serve warm.

**Chickpea roasting method courtesy of The Lean Green Bean**