Quinoa, Arugula, and Black-Eyed Peas Salad

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If salads usually leave you wanting more, give this hearty salad a try! Filled with veggies, hearty protein packed quinoa and black-eyed peas, this salad is sure to please. The dressing features Dijon mustard and fresh lemon juice. It is zingy and really brings the flavors together. It is a great meal prep option because it will keep in the fridge for up to 4 days. This recipe is also super versatile! You can easily make substitutions or add other veggies that you enjoy. I have been enjoying this salad for lunches. It is really filling and delicious!

This salad is:

protein and veggie packed

savory

fresh

easy to prep!

We hope you love it!

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Quinoa, Arugula and Black-eyed Peas Salad

Serves 4. Prep 25 minutes.

Salad Ingredients

1 1/2 cups dry quinoa, prepared per package instructions (should have about 3 cups once cooked)

1 can black eyed peas, drained and rinsed

2 large handfuls or 2 cups packed arugula

1/2 of a small to medium red onion, diced finely

1 medium cucumber, diced

1 cup parsley, chopped

1 red pepper, diced

Dressing Ingredients

1/4 cup lemon juice

1/4 cup extra virgin olive oil

2 tablespoons Dijon mustard

1 tablespoon raw honey

2 cloves of garlic, minced

3/4 teaspoon fine sea salt

freshly cracked black pepper to taste

Method

  1. Cook the quinoa per package instructions. (I cook it in the Instant Pot for 1 minute, high pressure, 10 minutes natural release.) Fluff with a fork and let the quinoa cool. You could even make this the day before.

  2. Chop all ingredients and add to a large bowl.

  3. Make your dressing by adding ingredients to a glass jar and shaking vigorously.

  4. Add the cooled quinoa to the veggies. Pour dressing over the top and stir thoroughly.

  5. Enjoy immediately or store in the fridge for up to 4 days. The cucumbers will get somewhat soft but the salad overall gets even better as it marinates. If you are eating this salad 2 days or more after you prepared it, squeeze some additional lemon juice over it, as the acidity reduces over time. I like to let it sit out for about an hour before I eat it so it is not as cold.