Tonight’s dinner consisted of barbecue pork sandwiches and this black-eyed pea and quinoa salad. It was a nice light foil to the rich, succulent pulled pork.
Cook one cup of red quinoa in two cups chicken stock. When it’s done, mix it in a bowl with two cups cooked black-eyed peas; two celery ribs, minced; half a medium onion, minced. To this, add a light vinaigrette (1 tablespoon cider vinegar, 1 teaspoon dijon mustard, 1 teaspoon honey, pinch salt, fresh thyme, 2 tablespoons olive oil – whisk together to emulsify) and salt and pepper to taste.