Black Eyed Pea Quinoa Salad

Black Eyed Pea Quinoa SaladCan you believe it is almost 2013?

It feels like a couple of weeks ago 2012 was starting and I was writing about all the goals I had for the year.

Some I achieved, many I didn’t – though in my defense I was thrown quite the loop for the second half of the year with the pending arrival of Princess Spitfire. (Who is expected to make an appearance sometimes in early April.)

A year ago if you told me that in a year I would be 25 weeks pregnant I would have told you that you were stark, raving MAD.

Who gets pregnant unexpectedly at 41?

Black Eyed Pea Quinoa Salad
Apparently I do, and that just kinda shows you that you never know what the New Year is going to bring!

This year, I’m planning on a double helping of my New Year’s black eyed peas. Not because I am eating for two, mind you. And certainly not because I’m superstitious by nature. (For the record, I’m not. I actually launched my first ebook on Friday the 13th and still laugh about how I didn’t realize that that was what I was doing.)

It’s just you never know and I’m guessing I’ll need all the luck I can get next year.

(Is it too much to hope for an easy baby that sleeps through the night early??? )

Today’s quinoa salad is a festive, delicious and non-traditional way to enjoy those black eyed peas. I love this combination of flavors and was thrilled with how this dressing pops.

Black Eyed Pea Quinoa Salad Here’s to hoping that any curve balls the New Year throws us will be as wonderful and exciting as the one from this year!

Black Eyed Pea Quinoa Salad
  • 1 cup cooked quinoa
  • 1 ½ cups cooked black eyed peas, drained and rinsed (about 1 can)
  • 1 roasted red pepper, diced
  • 1 cup seeded and diced tomato
  • ½ medium red onion, diced
  • 1 ½ cups frozen corn, thawed
  • 2 tablespoons fresh cilantro, chopped
  • Dressing
  • 3 tablespoons fresh lime juice
  • 1 teaspoon minced garlic
  • 1 teaspoon ground cumin
  • ⅛ teaspoon chipotle chili powder
  • 1 tablespoon fresh cilantro, finely chopped
  • 3 tablespoons olive oil or chia gel
  • 1 tablespoon maple syrup
  • Salt and pepper to taste
  1. If using chia gel in place of oil, combine 3 tablespoons water with 1 teaspoon chia seeds. Mix well and set aside for 10 to 15 minutes.
  2. In a large bowl combine quinoa, black eyed peas, roasted red pepper, tomato, onion, corn and cilantro.
  3. In a small bowl combine lime juice, garlic, cumin, chipotle chili powder, cilantro, olive oil (or chia gel) and maple syrup. Toss with dressing and season to taste with salt and pepper.
With Chia Gel: Servings 4, Calories 205, Fat 2.8g, Carbohydrates 39.9g, Protein 9.0g, Cholesterol 0mg, Sodium 74mg, Fiber 6.7g, Sugars 6.4g With Olive Oil: Servings 4, Calories 290, Fat 12.9g, Carbohydrates 39.4g, Protein 8.7g, Cholesterol 0mg, Sodium 74mg, Fiber 6.3g, Sugars 6.4g


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