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

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.

Servings	Prep Time	Cook Time
4	35minutes	35minutes

Servings	Prep Time
4	35minutes

Cook Time

35minutes

• Course Dinner, Lunch
• Cuisine Grains, Salads, Vegetarian

Ingredients

• 1 cup quinoa rinsed
• ¼ tsp Salt and pepper
• ⅓ cup shelled pumpkin seeds
• 1 can black-eyed peas , drained and rinsed
• 1 cup diced English cucumber
• 1 cup red, orange and/or yellow grape tomatoes halved
• 2 tbsp chia seeds
• ⅓ cup chopped fresh flat-leaf parsley
• ¼ cup crumbled feta cheese
• Tahini-Lemon Dressing
• 1/4 cup lemon juice
• 3 tbsp tahini
• 2 tbsp extra virgin olive oil
• 1 clove garlic minced
• 2 tbsp Dijon mustard
• 1/4 tsp salt

Servings:

Units:MetricUS Imperial

Ingredients 1 cup quinoa rinsed ¼ tsp Salt and pepper ⅓ cup shelled pumpkin seeds 1 can black-eyed peas , drained and rinsed 1 cup diced English cucumber 1 cup red, orange and/or yellow grape tomatoes halved 2 tbsp chia seeds ⅓ cup chopped fresh flat-leaf parsley ¼ cup crumbled feta cheese Tahini-Lemon Dressing 1/4 cup lemon juice 3 tbsp tahini 2 tbsp extra virgin olive oil 1 clove garlic minced 2 tbsp Dijon mustard 1/4 tsp salt Servings: Units:MetricUS Imperial

Course Dinner, Lunch Cuisine Grains, Salads, Vegetarian

Instructions

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

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