This aromatic black-eyed peas dish cooked with quinoa & wild greens, is a simple, healthy and a complete-meal you definitely should try.
If you cannot forage wild greens, substitute it with chard or spinach.
My last post about my trip to Cyprus was quite difficult and it took me about 15 days to finish it.
Now that I am done with this post, I can start blogging again, hopefully on a more regular basis and start posting recipes and visiting my favourite blogs again.
After coming back, we spent a week in Athens with our children and then came back to the village.
We found the basement flooded and the garden full of weeds, higher than us. The basement is still flooded although we have emptied it three times.
The problem is not only ours as our neighbour has the same problems as well.
When we saw the weeds at first we were disappointed as we thought all our plants were destroyed.
We started removing the weeds manually and thankfully we found most of our plants hidden under the weed, better than they were before.
How I cooked Black-eyed Peas
One of the first things I did was to forage some wild greens such as mustard greens and dandelions, which were growing in the garden.
I cooked them and we ate them as a salad but they were a lot and had some leftover.
I had also cooked quinoa for another recipe and had some leftover of that as well.
I had lots of aromatic herbs I had bought from the farmers’ market last week so I combined all of them to make this delicious, Lenten recipe which is vegan and very healthy.
It is perfect for those on a vegan diet or fasting, as quinoa is a good source of protein, so are dried legumes.
You can find more Lenten or Vegan Recipes here.
New Black-eyed Pea Salad with Quinoa
During summer I love making salads with legumes.
Black-eyed peas and quinoa make a hearty pair, embellished with lots of flavorful vegetables and herbs.
I made this salad with quinoa, tomatoes, cucumber, bell pepper, purslane, green olives and aromatic herbs.
- 250 grams black-eyed peas
- 1 small red onion, finely chopped
- ½ green bell pepper (or any other colour) finely chopped
- 2- 3 sprigs purslane (optional)
- 1 tomato, diced
- 1 cup cucumber, diced
- ½ cup cooked quinoa
- 4 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- ½ tsp sea salt
- Black pepper
- ½ tsp dried oregano
- 1/2 cup green olives, pitted and chopped
- 2 – 3 tbsp fresh herbs, finely chopped (all or any of these herbs: basil, mint, savory, oregano, fennel fronds)
- Cook black-eyed peas and drain. (See instructions is next recipe). Set aside to cool.
- Cook quinoa.
- Chop the vegetables.
- Combine all ingredients.
- Add the salad dressing and mix to combine.
- Refrigerate and serve as a main dish.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 297Total Fat 19gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 15gCholesterol 0mgSodium 778mgCarbohydrates 26gFiber 7gSugar 4gProtein 8g
- 1 cup cooked quinoa
- 1 cup cooked wild greens ( mustard greens, dandelions, etc. )
- 250 gr. black-eyed peas
- ¼ cup olive oil
- 1 leek, white part only , finely chopped
- 1 spring onion , finely chopped (including green leaves)
- 1 fresh garlic, finely chopped
- Freshly ground pepper
- 1 cup various aromatic herbs such kafkalithres (hartwort), Myronia (Chervil - Anthriscus cerefolium), parsley and dill
- ¼ cup lemon juice
- Water to cover (about 3 cups)
- Extra virgin olive and more lemon juice (optional)
- Cook the black-eyed peas in plenty of water for about 20 minutes or according to instructions on the package. Drain and set aside.
- Cook quinoa. See how to cook it in this recipe.
- Wash the wild greens and boil them for ten minute. Drain and set aside. If you cannot find any wild greens you can substitute with spinach or chard. See a similar recipe here.
- Heat the olive oil in a pot and sauté the leek and white part of the onion until translucent. Add the fresh garlic as well as green part of the onion and sauté for a few minutes.
- Add the black-eyed peas as well as the wild greens and sauté for 3 -4 minutes. Add water to cover them, lower heat and simmer until the black-eyed peas are cooked and until almost all the water is absorbed. Add more water, if necessary.
- Add salt and pepper, the lemon juice, all the aromatic herbs and the cooked quinoa. Stir and turn off the heat.
- Serve with extra virgin olive oil and more lemon juice, if necessary.
Nutrition InformationYield 5 Serving Size 1
Amount Per Serving Calories 196Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 150mgCarbohydrates 19gFiber 7gSugar 3gProtein 6g
Kopiaste and Kali Orexi!