Warmer weather means cooler food!


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It's finally feeling like spring… at least today. So, my natural instinct was to serve salad as a side dish. I wanted something different, but I didn't feel like going to the grocery store. No problem! I just used what I had on hand and came up with this delicious combination. And, it's not just a side dish either. Quinoa and black-eyed peas combine to provide a complete protein full of fiber and nutrients. 


I hope you like it!


Red Quinoa and Black-eyed Pea Salad

 

1 cup red quinoa rinsed and cooked in 1½ cups water, cooled

1 can or 2 cups cooked black-eyed peas, rinsed

1 cup chopped red bell pepper

½ cup chopped cucumbers

½ cup chopped radishes

4 chopped green onions (green and white parts)

1/4 cup chopped mint leaves

 

Dressing:

3 T. olive oil

¼ cup raspberry white balsamic vinegar

3-4 drops liquid stevia

1-1/2 t. sea salt

 

Mix the dressing and pour over other ingredients. Stir well. Can be served room temperature or cold.


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© Bobbi Mullins 2011, All rights reserved. FOOD FITNESS FAITH™