Friday, March 29, 2013

garlicky black eyed pea & quinoa bowl


After being out all day I threw this together for dinner in 15 minutes, the time it took to cook the quinoa. I thought it turned out beautifully and wanted to share. It's kind of like a pilaf but I suppose technically, it's more of spin on beans and rice.

1 can black eyed peas, drained
2 cups cooked quinoa
3/4 cup red pepper, chopped fine
3/4 cup carrot, chopped fine
1/2 medium yellow onion
1/2 cup chopped mushrooms
1/2 cup chopped broccoli
juice from 1 lemon
3 cloves garlic, minced
1/2 tsp salt
1/2 jalapeno, minced (to taste)
1 TB butter
sunflower sprouts

While the quinoa is cooking, saute the onion and garlic in a bit of oil, or water, until the onion begins to soften, then add the mushrooms and broccoli and cook until just al dente. Add the butter to the mixture and cook until butter melts. Place the chopped red pepper, carrot, jalapeno, and salt into a bowl. Squeeze the lemon juice over the raw veggies and mix to combine. Heat and add the black eyed peas and cooked quinoa and mix to combine. Garnish with sunflower sprouts and an extra bit of jalapeno.

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