Vegan Cajun Lunch: Spicy Black-Eyed Peas & Quinoa Salad
Explore this mouthwatering vegan cajun lunch recipe, featuring a flavorful spicy black-eyed peas and quinoa salad with a tangy Creole dressing, perfect for a plant-based meal that combines Cajun flavors and vegan principles. Discover the best cinematic food photography and plating techniques for this scrumptious dish.
Allergens
None
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 1 can (15 oz) black
- eyed peas, drained and rinsed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 large cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 3 green onions, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- Salt and black pepper, to taste
Instructions
- Step 1: Rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and water. Bring it to a boil, then reduce the heat to low, cover, and cook for 15 minutes until the quinoa is tender and the water is absorbed. Let it cool completely. Step 2: In a large mixing bowl, combine the cooked quinoa, black eyed peas, diced bell peppers, cucumber, cherry tomatoes, green onions, parsley, and cilantro. Toss gently to mix all ingredients. Step 3: Prepare the Creole dressing by whisking together olive oil, lemon juice, garlic, Creole seasoning, salt, and pepper in a small bowl. Pour the dressing over the quinoa salad and toss well to combine. Adjust salt and pepper if needed. Step 4: Chill the salad for at least 30 minutes before serving, allowing flavors to meld together. Garnish with additional parsley or cilantro leaves if desired.
Chef’s Insight
This dish is perfect for meal-prepping, as it holds up well in the refrigerator and is a delicious option for lunch or dinner.
Notes
For an added protein boost, consider adding cooked, diced tofu or grilled chicken (for non-vegan option).