 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 2/3 | tablespoons | quinoa, organic, rinsed well and cooked | 1/3 | cup | Black-eyed peas-canned, drained, and rinsed | 1/8 | teaspoon | onion powder | 1/4 | teaspoon | garlic minced | 2/3 | ring (3" dia, 1/4" thick) | Peppers, sweet, red, raw, diced | 2/3 | ring (3" dia, 1/4" thick) | Peppers, sweet, red, raw, diced | 1/3 | tablespoon | safflower oil | 2/3 | tablespoon | red wine vinegar | 1/4 | teaspoon or 1 packet | Dry Mustard | 1/8 | teaspoon | Agave syrup | 1/8 | dash | salt, to taste | 1/8 | dash | pepper, to taste | 2/3 | tablespoon | parsley, chopped |
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Steps
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Sequence
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Step
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| | 1 | In a large mixing bowl prepare dressing by mixing together oil, mustard, vinegar, lemon juice, agave nectar, onion powder, salt, pepper and parsley. | | 2 | Add chopped peppers, celery, and carrots to dressing. | | 3 | Add black-eyed peas and quinoa and gently combine. Cover and set in refrigerator for 30 minutes to an hour before serving. Serve as a full meal or as a side item. |
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