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    Peas and Quinoa Hoppin' John

    Source of Recipe


    Cooking Light-5/03


    List of Ingredients


    • 1 tablespoon olive oil
    • 2 3/4 cups chopped onion
    • 4 slices bacon, cut into 1/4-inch pieces
    • 3 cups fresh pink-eyed peas
    • 2 cups water
    • 1 cup dry white wine
    • 2 cloves garlic, minced
    • 1 bay leaf
    • 1 1/4 cups frat-free, less sodium chicken broth
    • 1 cup uncooked quinoa, rinsed
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons thinly sliced green onions
    • 1 tablespoon chopped fresh parsley


    Instructions


    1. Heat oil in a Dutch oven over medium-high heat. Add onion; saute 2 minutes. Add bacon; saute 5 minutes. Add peas and next 4 ingredients (peas through bay leaf); bring to a boil. Reduce heat; simmer, partially covered, 30 minutes or until tender. Discard bay leaf.

    2. Combine broth, quinoa, salt and black pepper in a saucepan; bring to a boil over medium-high heat, and simmer 30 minutes or until done. Add quinoa mixture to pea mixture, and stir. Sprinkle with green onions and chopped parsley.

    3. Yield: 5 servings (serving size: about 1 1/4 cups). 339 cal, 10.2g fat, 10.2g pro, 48.9g carb, 3.8g fiber, 7.6g chol, 4.6mg iron, 667mg sod, 156mg calc.



 

 

 


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