Black-Eyed Pea Quinoa + Kale Salad
Mega easy Black-Eyed Pea Salad with powerhouse kale and quinoa, topped with toasted chickpeas!
Servings: 2 servings
Ingredients
- 1 can black-eyed peas
- 1 cup quinoa
- 2 cup kale roughly chopped
- 1 cup grape tomatoes halved
- 1/2 cup olives I used garlic stuffed olives
- 3/4 cup dried cherries
- 2 tbsp avocado oil
- 1/2 whole lemon
- 1 tsp dried oregano
- 1 pinch salt + pepper to taste
- 1/3 cup roasted chickpeas
Instructions
- In a small saucepan boil 1 3/4 cup water. When the water is boiling add in quinoa. Season with a pinch of salt and pepper if desired, turn heat to medium low, half-cover the saucepan and cook for about 12 minutes or until the water has been completely absorbed and quinoa is cooked.
- Meanwhile, chop up the kale and rinse it in cold water. Slice the grape tomatoes and olives in half, and rinse the black-eyed peas using a mash strainer.
- When the quinoa is cooled bring the salad ingredients together in a large bowl. Mix the dressing oil and juice from 1/2 lemon with oregano, salt and pepper and pour over the salad. Mix it up to combine. Top with roasted chickpeas