Quinoa and Black-Eyed Pea Salad with Creamy Tahini Dressing
No wimpy salad here: this hearty power bowl is simple to make and filled with colorful veggies, beans, and quinoa and topped with a light and bright Tahini Dressing. Nutritious and delicious!
Servings: 2 Bowls
Ingredients
- 1 can Black Eyed Peas drained and rinsed (or 1 ½ cups freshly cooked)
- ½ cup Quinoa
- 1 cup Water to cook quinoa
Veggies
- 2 cups Lettuce or Romain thinly chopped
- 2 leaves Kale stem removed and thinly chopped
- 2 ½ cups Broccoli chopped
- ½ cup Tomato chopped
- ⅓ of a Cucumber thinly sliced
- 1 Large Carrot shredded or cut in matchsticks
- 2 Mushrooms chopped
- ¼ of a Bell Pepper chopped or cut in matchsticks
- ½-1 Avocado sliced
- 2 tsp Sunflower seeds sprinkled on top
- top with Broccoli Sprouts optional
For Tahini Dressing
- ¼ cup Tahini
- 2 Tbsp Fresh Cilantro finely chopped
- 2 tsp Lemon Juice
- ¼ tsp Garlic Powder
- ⅛ tsp Dill dried
- 3 Tbsp Cold Water
Instructions
- In a small pot, cook ½ cup quinoa according to package directions.
- Chop all the veggies.
- In another small pot, warm black-eyed peas until heated through.
- For the Tahini Dressing: In a small bowl, whisk together all ingredients except cold water. Add 1 Tbsp of cold water at a time and whisk until combined. Don't worry if it thickens up at first! It will eventually thin out and become a creamy consistency.
- In large bowls for serving, start with a bed of lettuce and kale. Add each ingredient in a circular pattern, making a colorful presentation. Top with avocado slices and broccoli sprouts. Drizzle with Tahini Dressing and enjoy!
Notes
Store any leftover veggies, beans, or quinoa in the fridge to make another bowl later! Cooking for more than 2 people? Just double the recipe!