Black-Eyed Pea And Quinoa Salad

This delicious, nutrient-packed black-eyed pea and quinoa salad will shake up your daily salad! Black-eyed peas and quinoa are the stars of this nutritious salad, filled with protein, fiber, and antioxidants. The salad contains a handful of healthy ingredients and a tangy, easy-to-prep dressing.

Whether you’re looking for a healthy side dish or a filling main course, this salad has you covered. This recipe is suitable for gluten-free, vegetarian, and vegan diets.

Ingredients & Substitution:

• Black-eyed peas: I have used a combination of white and red black-eyed peas. However, you can use either one of them. It is essential to pre-soak the beans for an hour before you cook them. I usually soak a big batch and store them in the freezer, ready to be cooked for any recipe.
• Quinoa: white quinoa was used in this recipe, but you can use any color.
• Cherry tomatoes: instead, use regular tomatoes.
• Baby spinach: the best greens to add to any salad, packed with plant-based iron & many other health benefits.
• Red onion: I prefer red onion, but feel free to replace it with white or spring onion.
• Coriander: can be replaced with parsley instead.
• Frozen corn
• Celery stalks & leaves: I like to use the stalks with the leaves as well; they add a unique flavor.
• Avocado is optional, but it is highly recommended to add to this salad recipe; it’s a great healthy fat and makes this salad more fulfilling.
• Dressing ingredients: lemon, Dijon mustard, olive oil, Balsamic vinegar, garlic, salt & pepper

How to make black-eyed pea and quinoa salad:

• Prepping & cooking the beans: Soak the black-eyed peas in enough water for an hour before cooking them. Drain the soaking water and add them to a pan; add enough water and boil. Once boiled, add the bay leaf, lower the heat, and let it simmer. Cover it for 20 minutes until the beans are cooked. Discard the bay leaf and drain the beans.
• Preparing & cooking the quinoa: Rinse the quinoa under cold water for a minute, then transfer it to a pan, add water, and let it boil. Lower the heat and let it simmer, covered, for 13-15 minutes. Once cooked, turn the heat off and let it sit in the same pan for around ten minutes.
• While the beans & quinoa are cooking, chop the veggies: baby spinach, red onion, cherry tomato, avocado, celery stalks and leaves, and coriander.
• Defrost the frozen corn.
• Prep the salad dressing: add the dressing ingredients into a small bowl, whisk to combine, and set aside.
• Add all the salad ingredients into a big bowl, drizzle the dressing, mix well to combine, and the salad is ready for serving.

Serving Suggestions:

This salad can be served as a main course or as a tasty and healthy snack.

Serve as a side dish to any plant-based main, add some protein, and make it a complete meal. It is perfect for potlucks, parties, or a weekday lunch or dinner.

Storing Leftovers:

This salad should be consumed once prepared; however, storing the salad separately from the dressing is preferred if you prepare a big batch. It can be stored in the fridge for up to 3 days, making it a convenient and healthy meal prep option.

Recommended Recipes:

For more healthy salad recipes, check the below:

• Sweet potato & quinoa salad recipe.
• Arabic salad recipe.
• Grilled corn salad recipe.
• Vegan coleslaw recipe.

If you make this recipe, I’d love a comment and a rating. Please make sure to tag me in re-creation on Instagram @veganbilaraby. I love to see your take on my vegan recipes 💚