Black Eyed Pea & Edamame Vinaigrette ✦ Main

Black Eyed Pea & Edamame Vinaigrette ✦ Main

A spin of Brazilian style pea vinaigrette recipe that combines black-eyed peas, edamame mixed with tricolor quinoa (for extra protein & fiber!) with a tangy oil-and-vinegar dressing and fresh herbs, crisp pickled cucumber, onion and olives. It is served chilled as a salad or warm if preferred. 
Black Eyed Pea & Edamame Vinaigrette ✦ Main
  • Black Eyed Pea & Edamame Vinaigrette ✦ Main
  • Black Eyed Pea & Edamame Vinaigrette ✦ Main

Main dish: Black Eyed Pea & Edamame Vinaigrette Salad

INGREDIENTS

Black-eyed peas, Black olives, Black pepper, Cucumber, Edamame, Fresh parsley, Garlic, Olive oil, Quinoa, Red onion, Rice vinegar, Salt, Smoked paprika.
HEATING INSTRUCTIONS

Chef's suggestion is to enjoy as a salad but it can also be served warm, if preferred. 

Stovetop: Transfer to a small pot over medium heat. Option of adding a splash of water, olive oil, broth if needed. Stir occasionally until heated through.

Microwave: Remove the lid before heating. For best results, transfer to a microwave-safe dish. Heat on high for 2–3 minutes, stirring halfway to ensure even warming.

Oven: Remove the food from the plastic container and place it in an oven-safe dish. Preheat oven to 350°F, cover the dish with foil, and heat for 15–20 minutes or until piping hot in the center.

Leftovers: Store any leftovers in an airtight container in the refrigerator. Consume within 2–4 days after reheating for the best freshness and taste.
PORTION SIZES

Balanced Plate Portion Suggestion:

✸ Each main dish: 130 g – 140 g (4.6 – 5 oz cooked weight) per serving.
✸ Each side dish: 100–135 g = 3.5–5 oz per serving.
✸ Total weight varies by your chosen plan and serving size is based on your meal choices.

VEGAN

No Seed Oil

WHOLESOME INGREDIENTS

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