Cowboy or Texas Caviar is a salad of black-eyed peas tossed with diced veggies in a light vinaigrette often eaten as a dip with tortillas. This recipe is a twist on the classic with more vegetables & fresh herbs. It's a delicious bowl of plant-power goodness! Packed with protein & fiber. Low Calorie, Low Saturated Fat, Cholesterol Free, Excellent Source of Dietary Fiber, Excellent Source of Protein, Excellent Source of Vitamin A, Excellent Source of Vitamin C, Excellent Source of Iron...In a true sense it is wholesome plant powered nutrition ready in no time!
Oh Bowl of Goodness!
Ingredients Servings 4
2 cups cooked blackeyed peas
1/2 cup cooked quinoa
1/2 cup small diced carrots
1/2 cup small diced bell peppers
1/4th cup small diced red onion
1/2 cup small diced cucumbers
1/2 cup diced cooked Beets
Handful Pomegranate seeds
2-3 tbsp minced Jalapeno (optional)
Handful of chopped fresh Cilantro
4-5 minced Mint leaves
1 Avocado sliced or diced
2-3 tbsp fresh lemon/lime juice
Drizzle of Olive oil
Salt & pepper
Dried Oregano
A dash of your favorite hot sauce (optional)
Your favorite greens -Baby spinach, Spring mix, Baby Kale and or Arugula
Top with Nuts, Seeds (optional)
Directions
Cooking Black-eyed peas: Soak 1 cup of dried peas in water for 2 hours. Bring 4 cups of water to a boil in a sauce pan, add 2 tsp of salt, add the soaked black-eyed peas and let it boil for 12-15 mins until cooked, I prefer al dente. Drain the excess water and let it cool.
Cook Quinoa- Rinse 1/2 cup of quinoa under cold water. In a sauce pan boil 1 cup of vegetable broth/water, add quinoa, reduce heat, cover and cook for 12-15 mins. Once cooked fluff the quinoa with a fork.
In a mixing bowl toss all the ingredients with black-eyed peas & quinoa. Top with diced avocado and enjoy on a bed of greens!!!
