Ring in your New Year with this easy, healthy, delicious Hoppin John Salad with Quinoa, a modern interpretation of a southern tradition.
Author: Martha | Simple Nourished Living
¼cupfresh lime juice
1canabout 15 ounces black-eyed peas, rinsed and drained
1red bell pepperchopped
1yellow bell pepperchopped
¼cupchopped fresh cilantro leaves
1small jalapeno pepperseeded and finely minced
Combine the quinoa and water in a medium saucepan set over high heat. Bring to a boil and then lower the heat, cover the pot and simmer, covered, until most of the water has been absorbed, about 10 minutes. Drain and then scrape the quinoa into a large bowl and let it cool slightly.
In a small bowl, whisk together the lime juice, honey, oil and salt. Pour mixture over the quinoa and toss to coat. Add the black-eyed peas, ham, bell peppers, scallions, cilantro and jalapeno. Toss to combine.