Recipe inspired by Stefani Renee’s recipe, The Feed Feed
Ingredients
- 1 cup black-eyed peas rinsed & drained
- 1/3 cup sweet peppers diced
- 1/3 cup red onion diced
- ¼ cup Green Onion
- 1 small hot pepper seeded & finely chopped
- 1/2 cup cucumber chopped
- 1 cup cherry tomatoes halved
- 1/2 cup fonio or quinoa cooked & cooled
- 1/4 cup flat-leaf parsley chopped
Tahini Vinaigrette
- 1/4 cup olive oil
- 1/2 cup rice vinegar
- 1 tablespoon tahini
- 1 clove garlic minced
- 1 teaspoon honey
- 1/4 teaspoon paprika
- Pinch of salt & pepper
- 1-2 tablespoon cold water to thin if needed
Servings:
Units:
Instructions
- Combine black-eyed peas, sweet & hot peppers, cucumber, red onion, green onion, tomatoes, half of the parsley, and fonio/quinoa in a large bowl. Gently toss.
- Combine oil, vinegar, tahini, garlic, honey, paprika, salt, and pepper in a small bowl. Whisk well and add water to thin if needed. Taste and add more honey if needed.
- Pour vinaigrette over black-eyed pea mixture and stir well. Taste and add more salt or pepper, if needed. Refrigerate at least 1 hour for flavors to meld. Garnish with remaining parsley just before serving.
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