So simple and easy, this delicious dish will be your new favorite this summer. I don’t know if I have ever had black eyed peas before I made this dish. I’ve heard about them but they are not a traditional staple in my diet.
I found pre-cooked Black Eyed Peas at Trader Joe’s this week. They were in the produce section and were cooked and cleaned and ready to be served. I wasn’t sure what I was going to do with these black eyed peas but I knew they would be put to good use. Sad but true, I gained weight this winter and am ready to shed a few pounds. I am envisioning a lot of healthy salads with lean protein sources for lunch over the next few months. That is how this recipe came to be.
In my freezer, I usually have pre-made quinoa that I have frozen. I always make the whole box of quinoa and then let it cool. Once it is cool, I freeze the quinoa for later use. For this recipe, I defrosted my frozen quinoa (I just let it sit out on the counter for an hour) and made the most delicious salad!
1 1/2 cups cooked black-eyed peas
1 1/2 cups cooked quinoa
3 cloves garlic, minced
4 scallions, finely chopped
1 medium tomato, diced
1 medium cucumber, peeled and diced
1 orange or red pepper, diced
1 cup fresh parsley, chopped
1/2 cup fresh mint, chopped
juice from one lemon plus zest from the lemon
3 tablespoons olive oil
salt and pepper to taste (I really like sea salt or kosher salt)
Combine all ingredients and mix well. Season with more salt, pepper and oil and lemon juice, as desired. This recipe tastes better if it is allowed to rest for at least one hour. You can make it ahead of time and store it in the refrigerator for up to four days.