This is a fresh fun salad when the standard greens are boring you. It was perfect for this gray, drizzly, not quite warm enough day. I love salads like this, a whole meal if you want - with beans, grains, and veggies a plenty. And will be just as good the next day. I served it over arugula and with a small piece of salmon on the side that needed to be cooked. I will no doubt be eating it on top of arugula for many more meals this week.
Makes 5 - 1 Cup servings
Ingredients:
Dressing:
1T Dijon Mustard
Juice of 2 Mandarins
1T canola oil
dash of garlic powderSalad:
1/2 C raw quinoa cooked to package directions
1 can black-eyed peas, rinsed and drained
1 avocado diced
handful small tomatoes diced or 1 large
1 red bell pepper and 1 yellow bell pepper diced
salt and pepper
arugula
Directions:
Start quinoa on stovetop. 1/2 C quinoa and 1 C water. While that is simmering - dice all of the things that need dicing. Toss everything together, letting quinoa cool a bit before adding into salad.
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