Quinoa & Black-Eyed Pea Salad with Smoked Chimichurri Dressing


  • 1 cup organic red quinoa
  • 1¾ cup water
  • 2 inches, kelp
  • 1½ cups black eyed peas, cooked (can use one 15oz can black-eyed peas, rinsed)
  • Sea salt
  • 1 bell pepper, seeded and diced
  • 1 shallot, peeled and diced
  • Butter lettuce leaves

Rinse quinoa and add to a pot with water and kelp. Bring to a boil. Cover, season with 2 pinches of sea salt, and reduce heat to low. Cook 12-15 minutes. Let cool. In a large mixing bowl, combine cooked quinoa, cooked black eyed peas and diced pepper and shallots. Coat with Chimichurri Dressing (see below). Spoon mixture into butter lettuce cups.

Chimichurri Dressing

  • 1½ cups cilantro, cleaned (or 1 bunch)
  • 3 garlic cloves, peeled
  • 2 tbsp. fresh oregano (or 2 tsp. dried)
  • ½ tsp. smoked paprika
  • ½ cup extra virgin olive oil
  • 2 tbsp. white wine vinegar
  • Juice of 1 lime
  • 1/2 tsp. sea salt

Puree all ingredients in a food processor.