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Foodist Approved: Southern Black-Eyed Peas with Collard Greens and Quinoa Salad
Black-eyed peas with collard greens and quinoa salad
This recipe is inspired by my Southern roots. In the South we eat black-eyed peas and collard greens on New Year’s Day for good luck. Tradition says that eating these cute beans leads to a prosperous year.
Typically this dish is cooked in pork fat. I decided to skip the oink and instead created a vibrant salad. After all the holiday overindulging we need a little help detoxifying our digestive systems.
This recipe contains plenty of foods rich in fiber and phytonutrients, two things crucial to cleaning the ol’ pipes of toxins. You can make it ahead and pack for lunch all week to ensure you start your year right.
Here’s to a delicious 2014!
Southern Black-Eyed Peas and Collard Greens Quinoa Salad
Yield: 6 servings
Ingredients
- 6 collard green leaves, destem, chiffonade
- ½ small red onion, dice
- 1 red pepper, dice
- 1 can or 2 cups black-eyed peas, rinse, drain
- ½ cup minced cilantro
- 1 avocado, chopped
- ½ block of feta, crumbled (can leave out for a vegan recipe)
Grains / Breads
- 1 cup red quinoa, rinse in sieve
- 1 ¾ cup water
- 1 tsp chili powder
- ½ tsp salt
- ¼ tsp sea salt
Dressing
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- 1 T fresh lemon juice
- 1 T Dijon mustard
- ½ tsp cumin
- ¼ tsp ground black pepper
Preparation
Bring the water, quinoa, chili powder and salt to boil in a medium pot. Cover, reduce heat and simmer until all water is absorbed, 15 – 20 minutes. Spread out cooked quinoa on a cookie sheet or large plate to cool.
While the quinoa is cooking make the dressing. Combine the olive oil, vinegar, lemon juice, Dijon, cumin, black pepper and salt in a small glass jar. Place the lid on the jar tightly and shake to blend.
Place the prepped collard greens in a small bowl with ¼ of the dressing. With clean hands massage the dressing into the leaves. This makes the raw collards easier to digest.
In a large bowl combine the quinoa (once cooled), onion, pepper, black-eyed peas, cilantro, marinated collard greens and feta. Toss to combine. Add the remaining dressing and toss again. Taste and season with additional salt and pepper if needed. Add the avocado last and gently fold in.
Cover and chill in the fridge until ready to serve.
Elyse Kopecky is a social media consultant and whole foods chef based in Portland, OR. After 10 years working for NIKE and EA SPORTS she left her desk job for the chance to study culinary nutrition at the Natural Gourmet Institute in NYC. Follow her adventures in the kitchen and on the trail at freshabits.com and @freshabits.
I love recipes for salads that last for days. I hope you got good luck from eating this yesterday!
This is a keeper! What a tasty way to eat your greens!
I thought this sounded fun and yummy so I tried it and LOVED it! A wonderful recipe! Will surely be enjoyed again and again! 🙂