Go Back
Print Recipe

Black Eyed Pea Quinoa Salad in Endive Boats | Quinoa Salad Recipe With Zesty Vinaigrette

Black Eyed Pea Quinoa Salad has a range of flavours & contrasting textures from bitter & crunchy Endive to the creamy Avocados. Black-eyed peas & quinoa make a hearty pair.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Salads / Lunch / Dinner
Cuisine: International
Servings: 4 to 5
Author: Padma

Ingredients

  • 1 cup Black eyed Peas
  • 1 cup Quinoa
  • For the Salad mix:
  • 1 cup Black eyed Peas cooked and drained
  • 1 cup Quinoa cooked
  • ½ cup cucumber peeled & diced
  • Few cherry tomatoes halved (red & yellow)
  • ½ cup Red onion diced
  • ½ cup Red bell pepper deseeded and diced
  • ½ cup fresh cilantro finely chopped
  • 3 heads Endive trimmed & separated to spears
  • 1 Avocado peeled, seeded & diced, for garnish
  • Salt to taste
  • Dressing:
  • Juice of half fresh lemon or as per taste
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons Red Wine Vinegar or Vinegar of your choice
  • 1 teaspoon sugar or honey
  • Salt to taste
  • 1 garlic clove minced
  • 1 teaspoon shallots finely diced
  • ½ teaspoon red chilli flakes

Instructions

  • Rinse dried black-eyed peas, soak for about 2 hours in water and pressure cook with a pinch of salt. Drain the water and used cooked black-eyed peas. You can also use canned peas.
  • Rinse quinoa well then add to cooking pot with water. Add a pinch of salt. Bring to a boil, then reduce heat to a simmer and cook for about 15 minutes or until all water is absorbed.
  • In a large bowl, combine cooked quinoa with black-eyed peas and add cucumber, tomatoes, onion, bell pepper and cilantro.
  • In a separate bowl, juice half a lemon then whisk together with olive oil and apple cider vinegar and salt. To this add chopped garlic, shallots and chilli flakes.
  • Add dressing to salad, toss to combine. Adjust seasonings before serving.
  • Spoon onto endive spears, top with avocado and serve.

Notes

1. I have used dried black-eyed peas and cooked them in a pressure cooker. You can use canned peas or you can use the dried ones and cook them in a regular pot!
2. You can also substitute cherry tomatoes with regular tomato, diced.
3. Use any vinegar of your choice or you can also use just lemon and honey dressing. The rest of the ingredients for dressing will remain the same.
4. You can also make the same salad using couscous, bulgur, cracked wheat or pasta.
5. Prep time doesn't include soaking of beans.
6. Adjust seasonings to suit your taste. Quantities and choice of veggies can be adjusted to your liking.