Skip to main content

Black-Eyed Peas and Quinoa Salad

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

  1. Wash hands with soap and water.
  2. Rinse fresh vegetables under running water before preparing.
  3. In a large bowl, combine the kale, black-eyed peas, quinoa, onion and bell pepper.
  4. In a small bowl or jar with a lid, combine the vinegar, oil, paprika, black pepper and salt. Stir or shake until combined.
  5. Pour mixture over vegetables and quinoa. Stir to combine and chill before serving.
  6. 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.
     

You might also like...

Recipes A to Z (without photos)

Cherry Puff Pancake
Photo of Cherry Puff Pancake

Cherry Puff Pancake

A unique pancake recipe baked in the oven. Low sugar with tart cherries, warm cinnamon and sliced almonds for a crunch!
Prepare:
5 minutes
Cook:
15 minutes
Makes:
4 pieces
Carrot, Jicama and Orange Salad
Photo of Carrot, Jicama and Orange Salad

Carrot, Jicama and Orange Salad

Fresh and colorful salad with a tangy homemade dressing!
Prepare:
20 minutes
Makes:
4 Cups
Tropical Carrot Salad
Bowl of shredded carrots with pineapples and raisins in a yogurt dressing.

Tropical Carrot Salad

Sweet and savory salad with crunchy carrots, sweet raisins and a creamy dressing.
Prepare:
10 minutes
Makes:
4 cups
Fish and Spinach Bake
Fish filet on a spinach bed with a layer of tomato and green onion.

Fish and Spinach Bake

Healthy baked fish with fresh and frozen veggies and cajun spices.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
8 Servings
Green Salad with Peas
Lettuce bed topped with peas and feta cheese on a plate.

Green Salad with Peas

Fresh green salad, tossed with peas, cucumber and creamy feta.
Prepare:
15 minutes
Makes:
6 cups
Sautéed Zucchini
Bowl of zucchini spears.

Sautéed Zucchini

This 4 ingredient recipe is a simple and delicious way to enjoy fresh summer zucchini. Customize by adding your favorite spices!
Prepare:
10 minutes
Cook:
10 minutes
Makes:
3 cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.