Black-Eyed Pea & Quinoa Salad Recipe
Whether you're looking for a healthy side dish or a filling main course, this Black-Eyed Pea salad has you covered. This recipe is suitable for gluten-free, vegetarian, and vegan diets.
Ingredients
- 1 cup Black-eyed pea (mixed white & red) pre-soaked 1 hour
- 1 bay leaf
- ⅓ cup white quinoa
- ½ cup water to cook the quinoa
- 2 cups baby spinach packed
- ½ red onion
- 1 cup cherry tomato
- 1 avocado
- 1 celery stalks & leaves
- 1 cup coriander packed
- ½ cup frozen corn
- ¾ tablespoon Dijon mustard
- ¼ cup olive oil
- ½ lemon
- 1 garlic clove
- ⅛ cup balsamic vinegar
- 1 pinch salt & pepper
Instructions
- Drain the soaking water and add the black-eyed peas 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
- While the beans are cooking, prep the quinoa: rinse it 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.
- 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.