Peas And Quinoa Hoppin' John

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Eaten on New Year's Day in the South, Hoppin' John (black-eyed peas and rice) is said to bring good luck in the year ahead. Although any field pea will work, this adaptation uses pink-eyed peas in place of black-eyed peas and quinoa instead of rice.

Ingredients

• 1 tablespoon olive oil
• 2 3/4 cups chopped onion
• 4 bacon slices, cut into 1/4-inch pieces
• 3 cups fresh pink-eyed peas
• 2 cups water
• 1 cup dry white wine
• 2 garlic cloves, minced
• 1 bay leaf
• 1 1/4 cups fat-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

Directions

1. Heat oil in a Dutch oven over medium-high heat.
2. Add chopped onion; sauté 2 minutes.
3. Add bacon; sauté.
4. Add peas and next 4 ingredients; bring to a boil.
5. Reduce heat; simmer, partially covered, 30 minutes or until tender.
6. Discard bay leaf.
7. Combine broth, quinoa, salt, and pepper in a saucepan; bring to a boil over medium-high heat.
8. Cover, reduce heat, and simmer 30 minutes or until done.
9. Add quinoa mixture to pea mixture, and stir.
10. Sprinkle with green onions and parsley.

Yield: 5 servings (serving size: about 1 1/4 cups)