Quinoa and Black-Eyed Pea Salad With Tahini-Lemon Dressing
Servings Prep Time
4 35minutes
Cook Time
35minutes
Servings Prep Time
4 35minutes
Cook Time
35minutes
Ingredients
Tahini-Lemon Dressing
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