Black Eyed Pea Quinoa Salad

Black-eyed peas, cherry tomatoes, cucumber, and feta cheese are added to a tasty and healthy quinoa salad. Just the thing to celebrate the New Year with a tasty burst!

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 can 15 oz black-eyed peas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

In a medium saucepan, combine quinoa and water

Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed

Fluff the quinoa with a fork and let it cool to room temperature

In a large bowl, combine cooked quinoa, black-eyed peas, cherry tomatoes, cucumber, red onion, parsley, and feta cheese

In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper

Pour the dressing over the quinoa mixture and toss to combine, ensuring everything is well coated

Chill the salad in the refrigerator for at least 30 minutes before serving

Serve chilled and enjoy!

Vegan One-Pot Lentil Stew

On nights when you don't feel like cooking, this hearty vegan lentil stew is just what you need. It's a healthy one-pot meal that will fill you up and warm you up from the inside out. It's full of protein, fiber, and vegetables.

Ingredients:

• 1 cup dry green lentils, rinsed
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can 14 oz diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper, to taste
• 2 cups chopped spinach or kale

Instructions:

In a large pot, saut onion, carrots, celery, and garlic until softened

Add lentils, diced tomatoes, vegetable broth, thyme, paprika, salt, and pepper to the pot

Stir well

Bring the mixture to a boil, then reduce heat and let simmer for 20-25 minutes, or until lentils are tender

Stir in chopped spinach or kale and cook for an additional 5 minutes until wilted

Adjust seasoning if necessary, then serve hot