Oh, how I am craving good salads! This Hoppin’ John Quinoa Salad is one you can make year round!
I know this the most popular time of year for diets. I personally don’t diet. I think they can be very helpful, but I have seen people cycle through them and gain more weight in the long run. If you want to know more about my thoughts on dieting, you may be interested in reading Why Your Diet Isn’t Working For You.
I’m all about good food and a good recipe. I originally came up with this recipe a few years ago. I have made it many more times and modified yet again. I took it to a neighborhood get together, and it was a hit! While I did upgrade this classic recipe, I did leave the star of the dish, black-eyed peas.
Quinoa for Rice
I’ve been a long time fan of quinoa. Not only is it gluten-free but it’s packed with protein and fiber. This makes it a more nutritious option than the original rice Hoppin’ John recipes use.
Kale and Carrots for Celery and Green Bell Pepper
You can never go wrong with leafy greens! While any veggie is great, the addition of kale and carrots modernizes this classic dish.
- ½ cup cooked quinoa made in vegetable broth
- 3 slices of bacon, cooked until crispy
- 2 cups kale
- 1 carrot, peeled
- 2 garlic cloves
- 1 shallot
- 1 tablespoon olive oil
- 1 can of black-eyed peas
- 1 heaping teaspoon of gluten free Creole seasoning
- 1 teaspoon salt
- Place kale, carrot, garlic, and shallot in a food processor and process until finely shredded.
- In a large saucepan, add olive oil and put on medium heat.
- Add vegetable mixture to pan, sauteing until cooked and fragrant.
- Add salt, Creole seasoning, black-eyed peas, cooked quinoa, and crumbled bacon into the pan.
- Saute until heated thoroughly, about 5 minutes.
- Serve hot.
If you like this salad, you may also enjoy:
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Author: Betsy Ramirez
Betsy is a registered dietitian/nutritionist, homeschool mom, & fairy tale junkie, who loves getting crafty. Being on my bike and lifting weights are my therapy. Thinking outside the box is my jam!