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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. 

Recipe and photo contributed by A Taste of African Heritage Ambassador Calvis Williamson. 

Nutrition

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

Yield: 8

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