New Year’s Red Quinoa and Black-Eyed Peas Salad

Ingredients

 1 1/2 cups red or white quinoa, rinsed
2 3/4 cups vegetable stock
2 cups cooked black-eyed peas
1 1/2 cups chopped bell peppers, mixed colors
5 scallions, thinly sliced
1 Haas avocado, cut into small dice
1/4 finely chopped fresh Italian parsley

Dressing


1/4 cup extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp flavored mustard
salt and pepper to taste

1. Cook the quinoa in the vegetable stock until liquid has been absorbed and grains are tender. Transfer to a large bowl and let cool.

2. When quinoa has cooled, add remaining ingredients (except dressing).

3. Whisk together the dressing ingredients and pour over salad. Mix well and adjust seasoning as desired. If it’s dry, add more oil a little at a time and mix well.

New Year’s Red Quinoa and Black-Eyed Peas Salad

Ingredients
  

  • 1 1/2 cups red or white quinoa rinsed
  • 2 3/4 cups vegetable stock
  • 2 cups cooked black-eyed peas
  • 1 1/2 cups chopped bell peppers mixed colors
  • 5 scallions thinly sliced
  • 1 Haas avocado cut into small dice
  • 1/4 finely chopped fresh Italian parsley

Instructions
 

  • Cook the quinoa in the vegetable stock until liquid has been absorbed and grains are tender. Transfer to a large bowl and let cool.
  • When quinoa has cooled, add remaining ingredients (except dressing).
  • Whisk together the dressing ingredients and pour over salad. Mix well and adjust seasoning as desired. If it’s dry, add more oil a little at a time and mix well.

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