Quinoa and Black-Eyed Peas Salad

Nutritious and easy to throw together, this colorful salad is loaded with bright flavors and satisfying textures.

Serves: 4Prep: 20 minutesTotal: 20 minutesDifficulty: Easy


Serves: 4

Ingredients

  • 1 cup tri color quinoa, cooked
  • 1 can (15 oz.) black-eyed peas, rinsed and drained
  • 1 cup purple cabbage, shredded
  • 4 cups kale, chopped
  • 1⁄2 cup carrots, shredded
  • 1⁄2 cup red bell pepper, sliced and halved
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • 1 shallot, chopped
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice

Directions

  • In large serving bowl, toss together quinoa, black-eyed peas, cabbage, kale, carrots and bell pepper.
  • In small bowl, whisk together apple cider vinegar, olive oil, shallot, garlic and lemon juice.
  • Toss dressing with salad. Let sit 10 to 15 minutes.
  • Refrigerate leftovers.