ummer Salad or Warm Main Dish Anytime

Ingredients

1 cp. dried black eyed peas3 ears fresh corn
1cp. Red Quinoa2 large tomatoes, diced
2 cps. water or vegetable bouillon1 medium red onion, diced
1 cp. broccoli cut into small florets4 TB.  finely chopped parsley
3 cps. chopped kale1/4 cp. pine nuts
1-2 inch strip of kombu sea vegetableUnrefined sea salt and pepper to taste

Dressing

6 TB. cold pressed olive oil

3 lemons, juiced + rind of one lemon

Directions

  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

Shortcuts

  • 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