RED QUINOA AND BLACK-EYED PEA SALAD


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RED QUINOA AND BLACK EYED PEA SALAD ©FoodFitnessFaith ©The Bare Bones Kitchen

Yields 7 (1-cup) servings

           “This was loosely inspired by a Burmese dish I had at a church picnic once. The cook used fish sauce instead of soy sauce, so feel free to substitute if you have some. You can also use white quinoa or any grain for that matter, but the red quinoa is especially nice with the black-eyed peas. Likewise, you can use honey in the dressing, but the molasses gives it more depth. Although there are numerous steps (hence the moderate rating), it’s still an easy recipe to make. It’s versatile as well. Check out all of the variations below, or come up with your own.” ~ Bobbi


*** Moderate

$$$ Moderate  (compared to other grain salads)

Prep Time: 15 minutes Passive Time: 30+ minutes (optional) Cook Time: 25 minutes if cooking the quinoa

Tools: large (4 to 6-quart) saucepan if cooking quinoa, colander, knife and cutting board, grater, large bowl, 2-cup measuring cup or small bowl

 

2 cups cooked red quinoa*

1 (15-ounce) can black-eyed peas (1-1/2 cups)

2 cup chopped broccoli florets

1 cup grated carrot (about 2 medium)

4 chopped green onions (green and white parts)

1/4 cup chopped parsley, cilantro or mint

3/4 cup feta crumbles

Dressing:

3 tablespoons olive oil

4 tablespoons vinegar (balsamic preferably)

1 tablespoon molasses or honey

1 tablespoon soy sauce

1/4 teaspoon ground black pepper

1/8 teaspoon red pepper flakes

Hot pepper sauce, to taste (like Sriracha)

Garnish:

1/2 lemon

 

For quinoa:

1. Use leftover quinoa or cook 1 cup quinoa, which will make more than you need for the recipe but you can use the leftovers for another recipe or freeze for later. See Basic Grains for cooking the quinoa or follow package directions. Make ahead and cool before proceeding with the recipe.

For vegetable mixture:

1. Rinse beans in a colander and drain in sink.

2. Chop broccoli into very small pieces by dicing the stem parts (not too much of the stem) and cutting the florets into small pieces, less than an inch. Place broccoli in a 2-cup glass measuring cup or small glass bowl. Add 1-2 tablespoons water, cover and microwave on high for 1 minute to steam slightly.

3. Grate the carrots, thinly slice the green onions and chop the parsley, adding them to a large bowl as you finish each one.

4. Add the broccoli, peas, feta and 2 cups of the cooked quinoa to the carrot mixture. Stir.

For dressing:

1. In your same 2-cup glass measuring cup or small bowl, combine all dressing ingredients, and stir with a fork or small whisk. Add hot sauce, to taste, if desired.

Assemble and serve:

1. Pour all of the dressing over the salad and stir.

2. Best if allowed to stand at least 30 minutes before serving. Can refrigerate up to 24 hours before serving. Stir in juice of one half lemon right before serving.

 

SERVING SUGGESTIONS:

Serve cold, at room temperature or heat up right before serving. Good as a side dish or on salad greens for a vegetarian meal. Offer extra hot sauce on the side.

 

VARIATIONS:

1. Substitute diced or grated cheddar cheese for the feta.

2. Garnish with 2-3 chopped hard-boiled eggs.

3. Cook 4-6 slices bacon (pork or turkey), cool then crumble on top in place of or in addition to the cheese.

4. Add 1/2 cup chopped ham in place of or in addition to the cheese.

5. Substitute black beans for the black eyed peas.

6. Add more vegetables, like chopped cucumbers or sliced radishes.

© Bobbi Mullins 2011, All rights reserved. FOOD FITNESS FAITH™