Peas and Quinoa Hoppin' John |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
1 tablespoon olive oil |
2 3/4 cups chopped onion |
4 bacon slices, cut into 1/4-inch pieces |
3 cups fresh pink-eyed peas |
2 cups water |
1 cup dry white wine |
2 garlic cloves, minced |
1 bay leaf |
1 1/4 cups fat-free, less-sodium chicken broth |
1 cup uncooked quinoa, rinsed |
1 teaspoon salt |
1/2 teaspoon black pepper |
2 tablespoons thinly sliced green onions |
1 tablespoon chopped fresh parsley |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add onion; sauté 2 minutes. Add bacon; sauté 5 minutes. Add peas and next 4 ingredients (peas through bay leaf); bring to a boil. Reduce heat; simmer, partially covered, 30 minutes or until tender. Discard bay leaf.
2. Combine broth, quinoa, salt, and black pepper in a saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 30 minutes or until done. Add quinoa mixture to pea mixture, and stir. Sprinkle with green onions and chopped parsley.
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