Quinoa & Black-Eyed Pea Summer Salad

What’s better than a refreshing summer salad made with fresh vegetables and herbs?!? This quinoa and black-eyed pea salad is so simple, healthy and protein-packed from the quinoa and beans. It goes great as a side dish or as a main dish with something a little extra, such as soy chicken strips, for additional flavor. I love making this on summer days, especially with peppers and cilantro straight from my garden!

Prep Time: 5 min

Cook Time: 25 min

Total Time: 30 min

Yields: 4-6 servings

Ingredients

1 cup quinoa

1 cup black-eyed peas (cooked)

1 small onion

1 tomato

2 celery stalks

1/2 red bell pepper

1 tbsp fresh cilantro

2 tbsp extra virgin olive oil

1 tbsp rice vinegar

½ tbsp coriander

½ tsp garlic powder

Salt / pepper to taste

Instructions

1. Bring one cup of dried quinoa with 2 cups of water to a boil. Add 1 tbsp of olive oil and a dash of salt, stir, then cover and let simmer for 15 minutes. Remove from heat and let sit for an additional 5 minutes. Then let cool.

2. Chop onion, tomato, celery, red bell pepper and fresh cilantro. Mix together and add cooked black-eyed peas.

3. Add quinoa (once it’s cool or a little warm), olive oil, rice vinegar, spices and salt/pepper to taste. Mix well. Garnish with additional cilantro leaves. Enjoy!