Mint Julep Quinoa Salad

For the Salad

• 1 c uncooked quinoa
• 15-oz can of black-eyed peas
  
• Medium sweet potato
  
• Small red onion
• 2 ears of corn
• 2 peaches
• ~20 fresh mint leaves
• Big handful of roasted salted pecans

For the Dressing

• 0.25 c peach balsamic vinegar
• 2 tbsp bourbon
  
• 1 tbsp maple syrup
• Generous sea salt and freshly ground pepper

1. Cook the quinoa as directed.
2. Let the quinoa cool completely; conversely, make it the night before and keep it in the fridge. This is very important for texture, since adding dressing to warm quinoa makes it gummy and sticky.
   
3. Drain and rinse the black-eyed peas.
4. Cut the sweet potato into rounds and grill over medium heat until tender and lightly charred.
   
5. Cut the red onion into rounds and grill over medium heat until tender and lightly charred.
6. Grill the corn until until tender and lightly charred.
7. Combine the dressing ingredients and stir.
8. In a large mixing bowl, combine the quinoa, black-eyed peas, chopped grilled sweet potato, chopped grilled onion, and corn. Pour the dressing over the top and give it all a thorough mix.
   
9. When you're ready to serve, mix in the peaches (diced into bite-sized pieces) and the mint (cut into very fine ribbons).
10. Transfer the salad to a serving platter.
11. Garnish with pecans and a few additional mint leaves.