Quinoa, Kelp, Black-Eyed-Pea Salad with Smoked Chimichurri Dressing

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Need a delish summer dish? This Red Quinoa & Black Eyed Pea Salad with Smoked Chimichurri Dressing is perfect. Yum!

Further Food Nutritionist Commentary:

Sea vegetables, like kelp, provide valuable trace minerals including iodine, which is required by and critical for keeping the thyroid gland healthy. They also contain a good amount of lignans – phytonutrients with powerful antioxidant properties.

Technically a seed, quinoa is often lumped into the grains category. It’s a great gluten-free option and unlike most grains, it contains lysine, making it a high-quality “complete” protein. Paired with the black-eyed peas, this salad is loaded with protein and fiber to keep you satisfied and full of energy, and provides a wide assortment of essential vitamins and minerals to support health from head to toe. Perfect for those afternoon barbecues as a side or vegetarian-friendly main dish!


By Heather Goesch, MPH, RDN, LDN

Quinoa, Kelp, Black-Eyed-Pea Salad with Smoked Chimichurri Dressing

  • Prep Time: 5 mins
  • Cook Time: 15-20 mins
  • Servings: 4

Ingredients

1 cup organic red quinoa (rinsed)

1¾ cup water

2 inch piece of kombu seaweed (also called kelp)

2 pinches sea salt

1½ cups black eyed peas (cooked according to package instructions)

OR one 15-ounce can black-eyed peas (rinsed)

1 bell pepper (seeded and diced)

1 shallot, (peeled and diced)

Butter lettuce leaves

 

Dressing:

1½ cups cilantro, cleaned (or 1 bunch)

3 garlic cloves, peeled

2 tablespoon fresh oregano (or 2 teaspoons dried)

½ teaspoon smoked paprika

½ cup extra virgin olive oil

2 teaspoon white wine vinegar

Juice of 1 lime

1/2 teaspoon sea salt

 

 

Instructions

  1. Add quinoa to a pot with water and kelp and bring to a boil.
  2. Season with sea salt and reduce heat to low.
  3. Cook 12-15 minutes, until water is absorbed.
  4. Remove from heat and let cool.
  5. In the meantime, puree all dressing ingredients in blender.
  6. In a large mixing bowl, combine cooked quinoa, black eyed peas, pepper and shallots.
  7. Toss with dressing and spoon mixture into butter lettuce cups.

 

Add quinoa to a pot with water and kelp and bring to a boil. Season with sea salt and reduce heat to low. Cook 12-15 minutes, until water is absorbed. Remove from heat and let cool. In the meantime, puree all dressing ingredients in blender. In a large mixing bowl, combine cooked quinoa, black eyed peas, pepper and shallots. Toss with dressing and spoon mixture into butter lettuce cups.  

Nutrition Information

Per Serving:  Calories: 479; Total Fat: 30g; Saturated Fat: 4g; Monounsaturated Fat: 19g; Polyunsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 937mg; Potassium: 314mg; Carbohydrate: 47g; Fiber: 7g; Sugar: 4g; Protein: 1g


Nutrition Bonus:   Iron: 23%; Calcium: 8%; Vit A: 37%; Vit C: 43%

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2 thoughts on “Quinoa, Kelp, Black-Eyed-Pea Salad with Smoked Chimichurri Dressing

  1. Emilie Josephine

    What a lovely combination of ingredients! I like the freshness of the cilantro and lime, paired with smokey paprika…yum. I think I’ll be making this for dinner someday soon!

    Reply
  2. Ian J. Whitcomb

    What an amazing dish Andrea! Coming from the south, I use black eyed
    peas in a variety of ways and a salad like this is one of my favorites.
    We can get them seasonally fresh in Texas and they’re worth the hunt.
    Also, I spent a summer in Argentina and will say your Chimichurri is
    spot on as well.

    Reply

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