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

First, rinse the quinoa thoroughly, then soak it in 2 cups of water for 8 hours or overnight. Do the same for the dried chickpeas, rinsing them well and soaking them in several inches of water for 8 hours or overnight.

When you're ready to cook, drain and rinse the soaked chickpeas again. Transfer them to a small saucepan, cover with fresh water, and bring to a boil. Reduce the heat to medium-low, cover, and let them simmer for 1 hour, or until they're buttery soft.

While the chickpeas are simmering, soak the sun-dried tomatoes in hot water for 30 minutes, then drain and chop them. In a separate medium saucepan, bring the soaked quinoa to a boil. Reduce the heat to the lowest setting, cover, and simmer for 15 minutes, or until all the water has been absorbed.

Once the quinoa has cooked, remove it from the heat and let it sit, covered, for 5 minutes before fluffing it gently with a fork.

Meanwhile, toast the cashews in a dry, unoiled skillet or saucepan over medium-low heat. Keep them moving by tossing or stirring frequently for about 10 minutes, until they're nicely browned and fragrant.