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Betsy Ramirez

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Yummy Eats

Hoppin’ John Quinoa Salad

Oh, how I am craving good salads! This Hoppin’ John Quinoa Salad is one you can make year round!

Healthy Hoppin' John recipe

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.

Ingredient Swaps

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.

Remake of Hoppin' John recipe to make it more nutritious with quinoa and kale

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Hoppin' John Quinoa Salad
Author: Betsy Ramirez
Recipe type: side dish
Prep time:  10 mins
Cook time:  10 mins
Total time:  20 mins
Serves: 4-6
 
A classic recipe with a modern twist to enjoy all year round.
Ingredients
  • 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
Instructions
  1. Place kale, carrot, garlic, and shallot in a food processor and process until finely shredded.
  2. In a large saucepan, add olive oil and put on medium heat.
  3. Add vegetable mixture to pan, sauteing until cooked and fragrant.
  4. Add salt, Creole seasoning, black-eyed peas, cooked quinoa, and crumbled bacon into the pan.
  5. Saute until heated thoroughly, about 5 minutes.
  6. Serve hot.
3.5.3251

 

If you like this salad, you may also enjoy:

Warm Kale Salad with Sweet Potato, Cranberries and Pecans

Broccoli Salad with Dried Cranberries and Bacon

Cobb Salad with Avocado Dressing

Don’t forget to pin it for later! 

A modern twist on a classic favorite, this Hoppin' John Quinoa Salad is one you will want to make all year long!

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!

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2 Comments

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Comments

  1. Rachel says

    January 24, 2019 at 7:01 am

    I agree with you that quinoa is really packed with a lot of nutritious benefits but yet many people don’t know that. It\s also easy to think that quinoa is a boring food to eat especially when it’s not flavored up with other things like cucumber, zucchini and soy or tamari sauce.

    I will definitely try this recipe.
    Thanks again for a great recipe!

    Reply
    • Betsy Ramirez says

      February 2, 2019 at 4:50 pm

      Thank you so much, Rachel! This is full of flavor so it won’t leave you disappointed! Thanks for stopping by!

      Reply

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I'm Betsy! I'm a registered dietitian, homeschool mom, Air Force wife, & world traveler. I love my family, food, crafts, exercise, nutrition, and now homeschool! Thank you for joining me at my kitchen table.

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