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
Recipe and photo contributed by A Taste of African Heritage Ambassador Calvis Williamson [2].
ATOAH Ambassador Calvis Williamson’s [2] 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.
Links
[1] https://wholegrainscouncil.org/grain/quinoa
[2] https://wholegrainscouncil.org/bio/calvis-williamson