Warm Quinoa and Chickpea Salad with Sun-Dried Tomato Pesto Dressing - alive magazine

Ingredients

• 1 cup (250 mL) water
• 1/2 cup (125 mL) oil-packed sun-dried tomatoes, drained and roughly chopped
• 1/3 cup (80 mL) raw cashews
• 1/3 cup (80 mL) roughly chopped basil leaves
• 1 large garlic clove, peeled and minced
• 1 Tbsp (15 mL) nutritional yeast
• 1/8 tsp (0.5 mL) sea salt
• 1 Tbsp (15 mL) avocado oil
• 2 cups (500 mL) cooked quinoa
• 1 cup (250 mL) chickpeas, rinsed well and drained
• 1/2 cup (125 mL) oil-packed sun-dried tomatoes, drained and chopped
• Salt
• pepper
• 1/4 cup (60 mL) finely chopped parsley
• 1/4 cup (60 mL) finely chopped basil leaves