Quinoa with Black-Eyed Peas and Tomatoes

Quinoa with black-eyed peas and tomatoes

Black-eyed peas and quinoa make a hearty pair, embellished with lots of flavorful tomatoes. Try serving this with Chili Cheese Grits or fresh corn, and a simple coleslaw or salad. If you can, do try the liquid smoke or mesquite seasoning, either of which add a subtle smoky flavor. Photos by Hannah Kaminsky.

Serves: 6 or more

  • 1 cup uncooked quinoa (try this with red quinoa)
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, or 1 whole shallot, minced
  • 3 to 4 cloves garlic, minced
  • 2 pounds ripe fresh tomatoes, diced
  • 15- to 16-ounce can black-eyed peas, drained and rinsed
  • 1/2 teaspoon dried thyme
  • Dried hot red pepper flakes, to taste
  • Salt and freshly ground pepper to taste
  • 1 teaspoon liquid smoke or mesquite seasoning, or to taste, optional
  • Fresh basil leaves to taste, thinly sliced (use generously!)

Combine the quinoa with 2 cups water in a medium saucepan. Bring to a rapid simmer, then cover and simmer gently until the broth is absorbed, about 15  minutes. If you’re using red quinoa, it seems to absorb a little more water than regular, so if it isn’t cooked to your liking, stir in an additional 1/2 cup water and cook until absorbed.

Heat the oil in a stir-fry pan or wide skillet. Add the onion and garlic, and sauté over low heat until golden, about 2 to 3 minutes.

Add the tomatoes, black-eyed peas, and thyme. Bring to a simmer over medium heat, then stir in the cooked quinoa. Cook over low heat for 5 minutes, stirring occasionally.

Season with red pepper flakes, salt, pepper, and optional liquid smoke or mesquite. Stir in some basil, and add an extra sprinkling over the top. Transfer to a serving container, or serve straight from the pan.

Quinoa with black-eyed peas and tomatoes pilaf

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