This is another way to combine leeks, spinach and black eyed peas. This delicious salad is worth serving year round–not just on Rosh HaShana.
Black Eyed Peas, Tomato, Spinach and Quinoa Salad
Inspired by this recipe for Minted Barley and Black-eyed Peas.
1 cup raw quinoa
2 leeks, trimmed and cleaned, sliced (just white and light green parts)
14.5 oz. can black eyed peas, drained
1 Tbl. sun dried tomato paste (or a couple of sun dried tomatoes in oil, minced)
Montreal Steak seasoning (or salt, pepper and minced garlic)
2-4 scallions, sliced
1 lb. grape tomatoes, halved
5 oz. baby spinach
Cook the quinoa per package instructions.
Saute the leeks in 2 Tbsp. olive oil until starting to turn golden.
Toss the cooked quinoa with the cooked leeks, 1-2 Tbsp. olive oil, the sun dried tomato paste, the scallions, the black-eyed peas and Montreal Steak Seasoning, to taste. Gently toss in the tomatoes. When ready to serve, toss the quinoa mixture with the spinach. Adjust seasoning and, if needed, add in a little more olive oil if the salad is too dry.