Quinoa and Black-Eyed Pea Salad With Tahini-Lemon Dressing

This salad is filled with nutrients that will boost your mood and decrease your anxiety.

Pumpkin seeds contain an amino acid called tryptophan, which helps control anxiety, and zinc, another mood regulator. Throw in some satisfying quinoa, black-eyed peas, omega-3-rich chia seeds and a creamy tahini dressing and you have a hearty salad that’s sure to leave you feeling good.

Tip: If you’re in a hurry, the cooked quinoa will cool in about 10 minutes if you spread it out in a large tray.

quinoa black eyed pea salad | citrus recipes
Servings Prep Time Cook Time
4 35minutes 35minutes
Servings Prep Time
4 35minutes
Cook Time
  1. In a saucepan, combine quinoa with 2 cups (500 mL) water, salt and pepper. Bring to a boil; reduce heat and cook, covered, until liquid is absorbed and quinoa is tender, about 15 minutes. Let stand, covered, for 5 minutes. Uncover, fluff with fork and let cool. (Make-ahead: Refrigerate in an airtight container for up to 1 day.)
  2. Meanwhile, toast pumpkin seeds in a skillet over medium heat, shaking pan often, until light golden, about 4 minutes; let cool. (Make-ahead: Store in an airtight container for up to 1 day.)
  3. Dressing: Whisk together lemon juice, 3 tbsp (45 mL) water, tahini, oil, garlic, mustard and salt. (Make-ahead: Refrigerate in an airtight container for up to 2 days. Whisk before using.)
  4. In a large bowl, combine quinoa, black-eyed peas, cucumber, tomatoes, chia seeds and all but 2 tbsp (25 mL) each of the parsley and toasted pumpkin seeds. Add dressing; toss to coat. Top with reserved parsley and pumpkin seeds; sprinkle with cheese.
Recipe Notes

Per Serving: 516 calories, 20 g protein, 26 g fat (4 g saturated fat), 56 g carbs, 12 g fibre, 8 mg cholesterol, 441 mg sodium