Quinoa, Arugula, and Black-Eyed Peas Salad
This hearty quinoa salad has flavorful crisp veggies, arugula, black-eyed peas and a zingy, and delicious vinaigrette.
Ingredients
Salad
- 1 cup quinoa, prepared (should have 3 cups)
- 2 large handfuls arugula, or 2 cups packed
- 1 (15.5 ounce) can black-eyed peas, drained and rinsed
- 1 cup parsley, chopped
- 1 red pepper diced
- 1 medium cucumber, partially peeled and diced
- ¼ cup red onion, finely diced
Dressing
- ¼ cup lemon juice, freshly juiced
- ¼ cup extra-virgin olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon raw honey
- 2 cloves garlic, minced
- ¾ teaspoon fine sea salt
- Freshly cracked black pepper to taste
Instructions
- Cook quinoa per package instructions (or see below). 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.
Notes
To cook on the stovetop, one of the most important things is to choose a medium sized saucepan so it doesn't boil over. Rinse one cup of quinoa in a fine mesh strainer. Add rinsed quinoa and 3 cups water to medium sized saucepan and bring to a boil. Once boil reduce heat to low and cover. Cook for 15 minutes. Remove from heat and let sit with the lid on for 5 minutes. Then remove lid and fluff with a fork. Let it cool before adding to salad.
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