Asparagus and Snow Pea Salad with Black-Eyed Peas

Recently, I’ve really found that motivation for cooking is, um, tough.

There are times (many times…) when you really don’t feel like spending all that time in the kitchen – cooking and cleaning, cleaning and cooking.

Hello, old friends, my beloved take-out menus.

Rather than going out or ordering in all the time, I rely on quick and easy recipes – ones that don’t require too much time in the kitchen, or too much cleaning up, and complaining/whining about cleaning up, after you’ve enjoyed the meal.

This recipe is one of those quick ones.

This salad is just a few ingredients I found in the fridge: snow peas, asparagus, grape tomatoes, and some fresh herbs.

It’s good. Not good like a cake, where you feel like you should only have one bite. But good like every single bite nourishes you. That kind of good. The good kind of good. The healthy kind of good.

If you serve this over cooked quinoa, you’ve got yourself a great one-bowl meal. The black-eyed peas are amazingly creamy, which I think is why I like them so much. They play with the little round grains of quinoa very well on your palate.

Asparagus and Snow Pea Black-Eyed Pea Salad

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• Author: Raquel Smith
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

This simple salad with asparagus, snow peas, and black-eyed peas served over quinoa makes a tasty and healthy one-bowl meal.

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Ingredients

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• 2 teaspoons olive oil
• 1 1/2 cups fresh snow peas
• 2 tablespoons cooking sherry
• 2 small bunches or 1 large bunch asparagus
• 1 15-ounce can black-eyed peas, rinsed and drained
• 1 cup cherry tomatoes, halved
• 4 cups cooked quinoa
• Salt and pepper, to taste
• 1 bunch fresh basil leaves, julienned

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Instructions

1. Heat the olive oil over medium-high heat. Add the snow peas and cook for 1 minute. Add the cooking sherry and cook until mostly evaporated, another minute or so, stirring occasionally.
2. Add the asparagus and saute for about 5 minutes, until bright green and tender. Don’t overcook.
3. Add the black-eyed peas and cook, stirring often, until heated through. Add the cherry tomatoes and cook for 1 minute. Remove from the heat.
4. Salt and pepper to taste before serving over cooked quinoa. Garnish with the basil, and serve. Enjoy!

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Vegan

Keywords: vegan recipes, asparagus, snow peas, black-eyed peas, quinoa, tomatoes

Fresh Ingredients, Fresh Salad

With a medley of fresh ingredients and aromatic basil, plus some hearty grains and beans, this dish is simply delicious.

Make sure to use very fresh snow peas and asparagus, since you won’t be cooking them for too long. You want ones that have a nice snap to them when you eat them – what a fun texture!

For more information on how to perfectly cook asparagus, be sure to read our tutorial on three different methods! The asparagus can also be cooked in the pressure cooker, and you’ll still get that perfect al dente crunch.

You’ll also really like another one of our quinoa recipes, a tropical black bean and mango bowl.

About Raquel Smith

Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now merged into Foodal).

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