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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.