1largegreen bell peppercored, deseeded, and sliced
1largeonioncoarsely chopped
4clovesgarlicpressed
3/4cupcilantrostems and leaves, chopped
214-oz. cansblack-eyed peasrinsed and drained
Salt and pepper
Instructions
DO AHEAD TIP: Make quinoa for tomorrow night’s meal.
In a large saucepan, cook the quinoa in the vegetable broth seasoned with cumin and cayenne pepper; bring to a boil, lower heat and simmer, cover and cook 10 minutes.
Meanwhile, in a skillet, heat oil over medium heat. Add red and green bell peppers, onion, and garlic. Cook, stirring often for 5 minutes or till veggies are soft.
Add sautéed veggie mixture to cooked quinoa. Stir in black-eyed peas and cilantro. Season with salt and pepper. Simmer for about 5 minutes till heated through.
Notes
Per Serving: 720 Calories; 11g Fat; 44g Protein; 116g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol; 299mg Sodium.Exchanges: 7 1/2 Grain (Starch); 3 Lean Meat; 1 Vegetable; 2 Fat.SERVING SUGGESTION: Serve with some coleslaw and cornbread.