Zesty Lime Blackeye Peas Quinoa Summer Salad

This Zesty Lime Blackeye Peas Quinoa Summer Salad is delicious made ahead, with the herbs and lime adding so much flavor!

Zesty Lime Blackeye Peas Quinoa Summer Salad is a healthy option for vegetarian guests, or to take to a picnic, pool party, or casual dinner party. It takes no time to create, and for those who prefer a little less zippy heat, cut back on the chipotle chili and add more cumin!

I love the week of Fourth of July. There are so many new salad recipes to try, or oldie-but-goodies to pull out of the archives. We’ve definitely been trying to keep our cooking on the healthy side.

Our garden is bursting right now! I thought I’d add a few photos today to show you a few of my “favorite things.” Of course our tomatoes are barely coming on, so it will be a few weeks until I start sharing tomato recipes!

At a recent party, we took some of the lettuce that had gone to seed and put it in buckets to set off to the side for a pretty garden display. Pretty!

And then we took this salad, with butter crunch lettuce leaves, and made easy lettuce wraps for an appetizer.

For now we have lots of kale, beets, cabbage, lettuce, broccoli.

A few favorites: raspberries and dill.

And zucchini is just now at its finest.

We enjoyed this salad as a side with vegetarian options the other night, for dinner from the garden. My family absolutely loved it, and I hope you do, too.

What’s your favorite food in the garden right now, or that you can’t get enough of from the farmer’s market?

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Quinoa Summer Salad

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Ingredients

 

• 4 cups cooked quinoa
• Juice and zest of 4-5 lime
• Kosher or sea salt
• 1 teaspoon ground cumin
• 1 teaspoon chipotle powder – or – I used McCormick Chipotle Chili Pepper
• 1/2 cup extra virgin olive oil
• 6 scallions, thinly sliced (white and green parts)
• 1 cup red or yellow bell peppers, chopped
• 1 can Bush’s Blackeye Peas, drained
• 1 cup Gorgonzola cheese
• 1 cup fresh cilantro, chopped

Instructions

 

• Precook quinoa and cool. Place 4 cups into a large serving bowl.
• In a small bowl, whisk the lime juice with the zest, a pinch or two of salt, the cumin, chipotle chili, and olive oil, until the dressing comes together.
• Add the chopped scallions, peppers, drained peas, cheese, and cilantro to the quinoa and gently toss. Drizzle the dressing over the mixture and toss together.
• Garnish with additional cilantro and lime zest, if desired, and a sprinkle of chipotle on top. Serve!

Author: Sandy / Reluctant Entertainer

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