Quinoa, Arugula, and Black-Eyed Peas Southern Salad

Quinoa%2C+Arugula%2C+and+Black-Eyed+Peas+Salad.jpg

A low-country staple passed along from a long time southern friend!

Serves 4. Prep 25 minutes

SALAD INGREDIENTS 

  • 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

DRESSING INGREDIENTS

  • 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

DIRECTIONS 

  1. 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.

  2. Chop all ingredients and add to a large bowl. 

  3. Make your dressing by adding ingredients to a glass jar and shaking vigorously.

  4. Add the cooled quinoa to the veggies. Pour dressing over the top and stir thoroughly.

  5. 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.

Salad, Salads & SidesMichelle Matthewsarugula, black-eyed peas, quinoa