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    Home » Recipes » Vegan Main Dishes

    Quinoa with Black-Eyed Peas and Tomatoes

    Published: Nov 24, 2013 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    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
    • ½ 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 ½ 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

     

    Nutrition Information:
    Per serving (without optional ingredients): 293.2 calories; 11g fat; 677.7mg sodium; 403.9mg potassium; 41g carbs; 6.7g fiber; 2g sugar; 10g protein

    • See more of VegKitchen’s quinoa recipes.

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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