Cowpea Rainbow Salad

Cowpea Rainbow Salad

  • Posted by Saaraketha Organics



  1. If you are going to cook black eyed peas from scratch, see notes.
  2. Rinse your chopped greens and and cabbage.
  3. In a medium pan, add 1 tbsp oil, shallot, garlic, and cabbage. Saute for 1-2 minutes on medium heat.
  4. Next add in your collard green, 1 more tbsp oil, and sea salt. Cover for 3 to 4 minutes on medium heat or until greens are wilted.
  5. Remove from heat and place all the ingredients from the pan into a large bowl.
  6. Add in your carrots, cooked quinoa, cooked black eyed peas, and a splash of lemon juice.
  7. Season with more salt/pepper if desired.
  8. Toss together and serve with oil/vinegar.

Note if you want to cook peas from scratch:

  1. Place a 16oz bag of peas in a pot and cover with water and 1 tbsp apple cider vinegar.
  2. Let it soak for 1 hr or more.
  3. Rinse then refill pot with water, dash of salt, and simmer peas for 2 hrs on medium. If they are still not tender after 2 hrs, simmer for 20 minutes longer.
  4. Rinse, drain, and keep in a airtight container until ready to eat.






credit: cottercrunch
Posted by Saaraketha Organics


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