ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Peas and Quinoa Hoppin' John

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

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

Nutrition Information

  • calories 339
  • caloriesfromfat 29 %
  • fat 10.2 g
  • satfat 2.4 g
  • monofat 5 g
  • polyfat 1.8 g
  • protein 10.2 g
  • carbohydrate 48.9 g
  • fiber 3.8 g
  • cholesterol 7.6 mg
  • iron 4.6 mg
  • sodium 667 mg
  • calcium 156 mg

How to Make It

  1. Heat oil in a Dutch oven over medium-high heat. Add onion; sauté 2 minutes. Add bacon; sauté 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. Cover, reduce heat, and simmer 30 minutes or until done. Add quinoa mixture to pea mixture, and stir. Sprinkle with green onions and chopped parsley.