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

  1. 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.
  2. 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.
  3. 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.
  4. Add sautéed onion and garlic to warm black-eyed peas.
  5. Toss quinoa in a large salad bowl with the kale, salad greens, chard, basil, and carrots.
  6. Add warm black-eyed peas to salad and toss to wilt salad slightly.


Method for dressing

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