ATOAH Ambassador Calvis Williamson’s twist on Hoppin’ John is a creative take on a traditional African heritage favorite. She combines black-eyed peas, kale, and quinoa with a light vinaigrette for a chilled salad that makes an eye-catching entrée or side. Calvis suggests using pink Himalayan sea salt in this recipe.
3 tablespoons white distilled vinegar
2 tablespoons exra virgin olive oil
1 teaspoon paprika
1 teaspoon ground black pepper
1 tsp of sea salt (e.g., pink Himalayan)
1/2 bunch kale, chopped, with tough stems removed
2 (15-ounce) cans of no or low sodium black-eyed peas, rinsed
2 cups of quinoa, cooked
1 medium onion, chopped
1 orange bell pepper, chopped
1 yellow bell pepper, chopped
Recipe and photo contributed by A Taste of African Heritage Ambassador Calvis Williamson.
Tasha says: I am so interested in this salad but I have a question – quinoa and I don’t really like each other. If it is cooked in regular chicken broth for flavor and leave everything else as it is, would that add too much salt?
Katherine-Oldways says: Hi Tasha! You could swap in a different grain of your choosing—maybe bulgur, sorghum, brown rice or couscous.
Shaari Unger says: I would massage the kale into the salad dressing until it softens. Then I would add the rest.
Would you add a squeeze from a lemon as well as the vinegar?
Thanks!
Katherine-Oldways says: Yes, massaging kale is a great idea! Lemon sounds delicious. Let us know how you enjoy it!
Trish Beaumont says: Hannah – That is great information regarding Himalayan sea salt being harvested from mines. I have read articles that sea salt actually being harvested from salt water, in many cases, now has plastic particulates.
This is going to be my New Year’s good luck dish this year.
And I am going to pick up some Himalayan salt at the store.
Hannah-Oldways says: That sounds great, Trish! Enjoy!
Lorra says: You say to use sea salt eg pink Hymalayan.. Where in the Hymalayan mountains is there “sea”.
hannahdepin says: Hi Lorra, that’s a good point! If you’re interested, here’s an article with some information about the salt mines where Himalayan sea salt is harvested: https://global-geography.org/af/Geography/Asia/Pakistan/Special_Information/Khewra_Salt_Mines Feel free to use regular or pink sea salt in this recipe!
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