Savor this vibrant and nutritious dish, packed with flavor, texture, and essential nutrients, whether as a main course or a side salad.
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
- Wash hands with soap and water.
- Rinse fresh vegetables under running water before preparing.
- In a large bowl, combine the kale, black-eyed peas, quinoa, onion and bell pepper.
- In a small bowl or jar with a lid, combine the vinegar, oil, paprika, black pepper and salt. Stir or shake until combined.
- Pour mixture over vegetables and quinoa. Stir to combine and chill before serving.
- 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.
Resource: Recipe from Foodhero.org