Dinner/ Recipes

Earthy Quinoa and Split Pea Salad

Gluten-free, Dairy-free, Vegan

During the C19 pandemic, I avoided going to the grocery store as often as possible. But it was such a great opportunity to create new dishes using only the ingredients I had on hand! I’ve had a stash of dried green split peas in my cupboard, so it was time to put them to good use. I wasn’t in the mood for the traditional split pea soup that these dried little green gems are typically used for, so I looked around myu cupboards and fridge to see what else I could use. I had some quiona, carrots, onions and currants and decided to use it all for this dish! This salad takes a few steps but is so worth it for the outcome! It is so earthy and nutty, satisfying and full of flavour from the tahini salad dressing!!

What are split peas?

Green split peas are…….GREEN PEAS that are dried! That’s it. So if you don’t normally have these at home, or don’t feel like buying them I get it. Just use frozen green peas! Just make sure you boil them in salted water to cook them before adding to this salad. These legumes, which also include lentils and beans, are a rich source of fiber and a small amount will keep you feeling full longer. They also don’t cause a rapid spike in blood glucose since they are low on the glycemic index scale.

How to make this salad

There are only 4 easy steps that need to be done before combining all the ingredients together.

  • Chop and roast your carrots in the oven
  • Boil your split peas
  • Boil your quinoa
  • Make your salad dressing

Let’s not forget about the mighty Quinoa seed! Did you know that quinoa is considered a complete protein?? This means that it has ALL NINE essential amino acids that our bodies cannot make on their own. It’s such a powerhouse of a food, and a great option for vegans too!

The following pics show how this salad all comes together. Topping it all off with some currants definitely takes this recipe over the top with their sweet chewy flavour! Don’t have currants? Don’t worry, substitute it with raisins, cranberries or even goji berries. Or if you want some crunch instead, use pumpkin seeds or sunflower seeds. Anyting works here guys, look in your cupboards, get creative, I promise it will taste good!

Add your dressing at the end and combine all the ingredients really really well. I like to add the dressing when the quionoa and peas are still warm or hot because it allows all the flavours to meld together. It is better if you let it sit for a couple of hours before serving, again becasue the flavours really intensify!

A good hearty salad can last in the fridge for many days, and they are excellent to pack for lunches as well. You can aslo try my lighter, lemony Chicken and Rice Salad, or something with a little more of an asian flare, like my Kelp Noodle Salad! I love the idea of having one bowl for my meal, with all the nutrients and ingredients you need to be full, healthy and happy.

Enjoy! xoxxo

Earthy quinoa and split pea salad

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Dinner, Sides Vegan, vegetarian
By Nadia Z Serves: 6
Prep Time: 15 Cooking Time: 35 Total Time: 35

An earthy and nutritious salad that you can make for dinner, lunch or serve it as a side!


  • 1 cup split peas
  • 1 cup quinoa
  • 1 small onion
  • 2 carrots
  • 1/4 cup currants (can sub raisins or cranberries)
  • 2 tbsp tahini
  • 4 tbsp water
  • 1 tbsp honey
  • Olive oil



Pre-heat oven to 400 degrees. Chop carrots and onions into small squares, place on roasting pan and drizzle with olive oil and salt & pepper and mix to coat nicely. Cook for about 20 mins until caramelized


In a medium saucepan, bring 3 cups of salted water to boil and add the split peas. Cook according to package direction, usually about 30-35 mins. If using frozen green peas, still use 1 cup.


At the same time, in another medium saucepan, bring 1.25 cups of water to a boil, adding in either salt or half an organic vegetable cube for flavour. Once water is boiling, add quinoa, stir, cover and lower the temperature to med-low. Cook aprox 15 mins until all water is absorbed


During this time you can now make your dressing. Combine the tahini, water, honey with salt and pepper and mix well


Combine the roasted carrots and onions, peas and lentils in your serving bowl. Add dressing while it is still hot so it absorbs the flavours. Add currants and serve over a bed of lettuce or as a side dish

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