Pigeon Pea & Quinoa Power Salad

1. 1
   pressure cook · ~15 min

   Pressure cook the pigeon peas.

   Add the soaked and drained pigeon peas to a pressure cooker with 1.5 cups water and a pinch of salt. Cook for 3-4 whistles until soft but not mushy. Let the pressure release naturally, then drain any excess water and set aside to cool.

   TIPThe peas should hold their shape. Overcooking will make the salad mushy.
2. 2
   boil · ~20 min

   Cook the quinoa.

   Rinse quinoa thoroughly. In a saucepan, combine quinoa with 1.5 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and let cool.

   TIPQuinoa is done when the tiny spiral tail separates from the grain.
3. 3
   prep · ~10 min

   Chop all fresh vegetables.

   1.Dice the cucumber into small cubes.

   2.Deseed the tomato and dice finely.

   3.Dice the bell pepper into small cubes.

   4.Finely chop the red onion.

   5.Finely chop the fresh coriander leaves.
4. 4
   mix · ~1 min

   Whisk together the dressing.

   In a small bowl, whisk together lemon juice, olive oil, cumin powder, black pepper, and a pinch of salt until well combined.

5. 5
   assemble · ~2 min

   Combine all ingredients in a large mixing bowl.

   Add the cooled pigeon peas, cooled quinoa, cucumber, tomato, bell pepper, red onion, and coriander leaves to a large bowl. Pour the dressing over the top and toss gently until everything is well coated.

   TIPToss gently to avoid mashing the pigeon peas.
6. 6
   rest · ~10 min

   Rest and marinate the salad.

   Let the salad sit at room temperature for 10 minutes before serving to allow the flavors to meld. Stir once before plating.

   TIPFor even better flavor, refrigerate for 30 minutes and serve chilled.
7. 7
   serve

   Serve the power salad.

   Divide the salad evenly into bowls. Garnish with extra coriander leaves and a wedge of lemon on the side if desired.

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