Quinoa Cowboy Caviar

Ingredients

• 1 cup cooked quinoa
• 0.333 cup red onion (diced)
• 15 oz canned black beans (1 can, rinsed and drained)
• 15 oz canned black-eyed peas (1 can, rinsed and drained)
• 1.5 cup frozen corn
• 1 bell pepper (diced)
• 1 jalapeño (seeds removed, finely diced)
• 0.333 cup fresh cilantro (chopped)
• tortilla chips (for serving)
• 0.333 cup olive oil
• 2 tbsp fresh lime juice
• 2 tbsp red wine vinegar
• 1 tsp honey
• 0.5 tsp salt
• 0.5 tsp black pepper
• 0.25 tsp garlic powder

Steps

1. 1

   Rinse and drain the canned black beans and black-eyed peas if not already prepared. Dice the red onion and bell pepper, remove the jalapeño seeds and finely dice it, and chop the cilantro.

2. 2

   Combine the cooked quinoa, red onion, black beans, black-eyed peas, frozen corn, bell pepper, jalapeño, and cilantro in a large bowl.

3. 3

   In a separate bowl, whisk together the olive oil, fresh lime juice, red wine vinegar, honey, salt, black pepper, and garlic powder until combined.

4. 4

   Pour the dressing over the quinoa and vegetable mixture and toss until evenly coated.

5. 5

   Serve with tortilla chips.

Notes

The source describes this as a lunch meal prep that lasts all week but does not specify storage instructions or serving yield.

Nutrition per serving

• lunch
• main
• meal prep
• vegetarian
• gluten-free
• no-cook
• healthy