Rating
0
Average: 0 (0 votes)
Active time
15
Total time
20
Yield
8
Nutritioni
Ingredients

For the vinaigrette:

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)

For the salad: 

½ 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

 

Instructions
  1. To make the vinaigrette, add the vinegar to a small bowl. Drizzle in the olive oil gradually, whisking to combine. Add in the paprika, pepper and salt, whisking to combine.
  2. To make the salad:  In a medium to large bowl, combine the kale, black-eyed peas, quinoa, onion, and bell peppers. Add the vinaigrette to the salad mixture, stirring to combine. Refrigerate to chill before serving. 

Nutrition

Calories: 190
Fat: 6g
Saturated Fat: 0.5g
Sodium: 30mg
Carbohydrate: 30g
Sugar: 3g
Fiber: 6g
Protein: 8g

Yield: 8

How'd it Taste?

Lorra
0
You say to use sea salt eg pink Hymalayan.. Where in the Hymalayan mountains is there "sea".
Hannah-Oldways
0
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!
Trish Beaumont
0
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
0
That sounds great, Trish! Enjoy!

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