Time: 20 minutes
Dietary Info: Dairy-Free, Gluten-Free
*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!