Val’s Quinoa Salad with Black-Eyed Peas

Included In Cookbook:

*As included in For Goodness Sake Cookbook

Ingredients

For Dressing

Blood Oranges (juiced)

Lemon (juiced)

Limes (juiced)

1⁄4 cup

Olive Oil

1⁄4 cup

Red Wine Vinegar

3 cloves

Garlic (minced)

Salt & Pepper (to taste)

For Salad

1 cup

Black-Eyed Peas (uncooked)

1⁄2 cup

Quinoa (cooked)

1⁄4 cup

Grapeseed Oil

Red Onion (chopped)

5 cloves

Garlic

2 bunches

Kale (stems removed and chopped)

4 cups

Mixed Salad Greens

2 bunches

Swiss Chard (stems removed and chopped)

1⁄2 cup

Fresh Basil

1⁄2 cup

Carrots (shredded)

Description

This dish is a complete meal in a bowl. It contains protein, power greens, grain, and vitamins. What could be better? Black-eyed peas are also supposed to bring good luck for the New Year. So just in case you haven’t eaten your black-eyed peas yet this year — or if your year hasn’t gotten off to the best of starts for you — here’s some added health insurance.

Summary

Yield	Servings
Source	Val

Instructions

Put black-eyed peas in a medium pot with 2 cups cold water, cover, and bring to a boil. Turn heat to low, cover, and cook for 45 minutes or until peas are soft.
Rinse quinoa several times. Put quinoa in a medium pot with 1 cup of cold water, and bring to a boil. Turn heat to low, cover, and cook for 20 minutes.
Sauté onion in a pan with olive oil until translucent, about 10 minutes. Add garlic, being careful not to burn it. Sauté 2 more minutes.
Add sautéed onion and garlic to warm black-eyed peas.
Toss quinoa in a large salad bowl with the kale, salad greens, chard, basil, and carrots.
Add warm black-eyed peas to salad and toss to wilt salad slightly.

Method for dressing

Wisk all dressing ingredients together. Add to salad and toss.
Adjust salt and pepper to taste.
Garnish salad with shredded carrots if desired.