Name: Black-Eyed Peas and Quinoa Salad
Prep time: 10 minutes
Yield: 7 cups
Ingredients: 3 cups chopped kale (1 small bunch)1 can (15 ounce) black-eyed peas; drained and rinsed 2 cups cooked quinoa1 small red onion; chopped1 bell pepper; diced (any color)3 Tablespoons white distilled vinegar2 Tablespoons vegetable oil (try olive oil)1 teaspoon paprika½ teaspoon black pepper¾ teaspoon salt

Enjoy this main dish or side salad that is full of flavor, color, texture and nutrients.

Bowl of Black-Eyed Peas and Quinoa Salad.

Prep time: 10 minutes
Chill time: 1 to 2 hours
Makes: 7 cups
Nutrition Facts: View label

Ingredients

3 cups chopped kale (1 small bunch)
1 can (15 ounce) black-eyed peas, drained and rinsed
2 cups cooked quinoa
1 small red onion, chopped
1 bell pepper, diced (any color)
3 Tablespoons white distilled vinegar
2 Tablespoons vegetable oil (try olive oil)
1 teaspoon paprika
½ teaspoon black pepper
¾ teaspoon salt

Directions

Wash hands with soap and water.
Rinse fresh vegetables under running water before preparing.
In a large bowl, combine the kale, black-eyed peas, quinoa, onion and bell pepper.
In a small bowl or jar with a lid, combine the vinegar, oil, paprika, black pepper and salt. Stir or shake until combined.
Pour mixture over vegetables and quinoa. Stir to combine and chill before serving.
Refrigerate leftovers within 2 hours.

Notes

Try other vegetables for the bell pepper such as chopped zucchini, hot pepper or tomato.
For kale that’s easier to chew, chop pieces small then place in the bowl with a teaspoon each of oil and vinegar and a pinch of salt. Massage until soft with your hands, then continue with step 3.
Try other cooked grains such as bulgur or wheat berries.
For perfectly cooked quinoa, try the Food Hero Stovetop Quinoa recipe.
Cook your own black-eyed peas from dry. 1 cup dry makes about 3 cups cooked. 1 can of black-eyed peas contains 1 ½ to 2 cups drained and rinsed black-eyed peas.