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

How to Make It

Step 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.

Step 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.

Ratings & Reviews

ChefAmandaLynn's Review

ChefAmandaLynn
May 12, 2011
Nothing too special, but a cheap and nutritious side dish to serve along with catfish. I don't have access to fresh pink-eyed peas, so I used dried black-eyed peas.

CookingWithBoo's Review

CookingWithBoo
January 26, 2011
I LOVED this recipe! When I was living in Mississippi, we would crumble up cornbread (not the sweet kind of course) and put our peas over it. That recipe is so reminiscent of that. It's definitely not fancy but I cannot imagine giving it less that five stars. Thanks Cooking Light!