Quinoa, Arugula, and Black-Eyed Peas Salad
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
easy to prep!
We hope you love it!
Quinoa, Arugula and Black-eyed Peas Salad
Serves 4. Prep 25 minutes.
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
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
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.
Chop all ingredients and add to a large bowl.
Make your dressing by adding ingredients to a glass jar and shaking vigorously.
Add the cooled quinoa to the veggies. Pour dressing over the top and stir thoroughly.
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.