Rating
0
No votes yet
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. 

Review this Recipe