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 2017 hasn’t gotten off to the best of starts for you — here’s some added health insurance.
1 cup black-eyed peas, uncooked
½ cup quinoa, cooked
¼ cup grapeseed oil
1 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
½ cup fresh basil, chopped
½ cup shredded carrots
Juice of 2 small blood oranges
Juice of 1 large lemon
Juice of 2 small limes
¼ cup olive oil
¼ cup red wine vinegar
3 cloves garlic, minced
Salt and pepper to taste
Method for salad
- 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.