Vegetable Sauté with Quinoa and Black Eyed Peas



Time: 20 minutes

Serves: 2

Dietary Info: Dairy-Free, Gluten-Free

  • 1/2 cup quinoa, cooked (yields 1 cup)
  • 1 cup black eyed peas, cooked or canned*
  • 1 large carrot, sliced
  • 1/2 cup asparagus, chopped
  • 1/2 cup peas
  • 1/3 cup yellow onion, diced
  • 1 clove garlic
  • 1/4 cup chopped almonds
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin
  • 2 teaspoons lemon juice
  • dash of cayenne
  • dash of smoked paprika
  • salt and pepper to taste
  • chopped parsley, for garnish
  • *If using canned black eyed peas, drain and rinse.

    1. In a small saucepan, bring quinoa and 1 cup of water to a boil. Simmer and cook covered for 10-15 minutes.

    2. While quinoa is cooking, heat oil in a medium sized pan. Lightly toast almonds for about 3-4 minutes then add garlic and onions, sautéing for another 3 minutes. Add asparagus, carrots and peas and sauté for another 4-5 minutes, stirring frequently. Add black eyed peas, cumin, paprika, cayenne, salt and pepper followed by cooked quinoa. Stir to completely combine for another minute or two.

    3. Serve, topped with chopped parsley. Enjoy!


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