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Red Quinoa with Black Eyed Peas - Vegan and Gluten-Free  ©Deborah Barr

Summer Salad or Warm Main Dish Anytime


1 cp. dried black eyed peas

3 ears fresh corn

1cp. Red Quinoa

2 large tomatoes, diced

2 cps. water or vegetable bouillon 1 medium red onion, diced
1 cp. broccoli cut into small florets 4 TB.  finely chopped parsley
3 cps. chopped kale 1/4 cp. pine nuts

1-2 inch strip of kombu sea vegetable

Unrefined sea salt and pepper to taste


6 TB. cold pressed olive oil

3 lemons, juiced + rind of one lemon



  1. Cook dried black eyed peas in three cups water with 1-2 inch strip of kombu for 60-90 minutes. Check after 60 minutes. Kombu and bay leaf help make beans easier to digest, and kombu adds important minerals.

  2. Place quinoa, 2 cps. water or bouillon** and small pinch of unrefined sea salt in a pot. Bring to a boil, cover and simmer 30-35 minutes until liquid is absorbed. Place quinoa in a bowl and allow to cool.

  3. Cook corn in a pot of boiling, salted water 5-7 minutes. Cool and cut corn from cobs.

  4. Steam kale 7-8 minutes and cool. Steam broccoli one minute and allow to cool. Run cold water over the vegetables to stop the cooking process.

  5. Add corn, kale, broccoli, tomatoes, red onion, and parsley to the quinoa.

  6. Whisk together olive oil, lemon, lemon rind, salt and pepper and pour over the quinoa and vegetables.

  7. Top with pine nuts.

  8. Serve warm or as a cold summer salad.

**I like Rapunzel brand of dried bouillon cubes



  • Use canned beans instead of dried

  • Use frozen corn instead of fresh corn

  • Use whatever vegetables you have on hand but do use some green ones

  • You can substitute vinegar for lemon

Kombu available here

STONE GROUND "SI" BRAND SEA SALT 1 LB My favorite high Quality Unrefined Sea Salt

Schedule a 30-minute consultation/evaluation with Deborah Barr, 31-year Holistic Health professional. Wouldn't you like to  reverse health, weight, and emotional conditions in safe, effective ways? Sessions can be done by phone, Skype or at my Pittsburgh office. Questions?   email or call 412.361.8600.

Deborah Barr, 31-Year Holistic Health and Nutrition Counselor/Coach, Speaker, and Author, has helped thousands of clients reverse health and weight issues; achieve emotional harmony, radiant health, passion, peaceful living, work-life balance and lives they love.

She is a former natural foods chef and caterer, and taught hundreds of vegan, macrobiotic, and whole foods cooking classes in the 80's and 90's.  In 1985 she founded Whole Health Resources, the premier Holistic Health Center in Pittsburgh. WHR's mission is to promote the healing and development of body,  mind and spirit; and to teach an understanding of the relationship between diet, attitudes, mind/emotions, lifestyle and wellness.

©Deborah Barr, 1985-2016.  All rights reserved.


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