Quinoa with black eyed peas stew & sautéed cauliflower

It has always been a struggle to find quick, easy & healthy recipes (No, Salads are not my bowl of dinner!). Recently a healthy vegetarian food chain opened up in NYC and I’ve been hooked to it! The base consists of quinoa with a variety of vegetables and sauces. This recipe has been inspired from a variety of recipes and the deliciousness I was craving from that restaurant. Who doesn’t love some food that’s good for you & tastes delicious? This recipe is perfect for weeknights or if you’re in a mood to try something different.

 

Ingredients:

  • Red Quinoa: 1 to 1 ½ cups
  • Water/broth for quinoa: for every 1 cup of Quinoa, add 1 ½ cups of water/broth. I used yellow vegetable broth.
  • Dried Thyme: a pinch

 

Quinoa cooking method: Cooking Quinoa is super easy. It probably takes 15-20 minutes to cook it. I cooked 2 cups of quinoa with 3 cups of vegetable broth. You can use chicken or any other kind of broth. I also added a little pinch of Thyme. It yielded a lot of quinoa, luckily it freezes up beautifully and perfect for a left over meal.

  • Bring the broth/water to simmer
  • Add quinoa and put a lid
  • Cook quinoa for 10 minutes, add Thyme and a little salt
  • Cook for another 5-10 minutes
  • You will know the quinoa is ready when you see tiny white sprouts/tails protrude from the quinoa.

 

Black-eyed peas stew

Ingredients:

  • Black-eyed peas: Soak about a ½ a cup of black-eyed peas in water for 1-2 hours
  • Tomatoes: Dice about 3-4 tomatoes
  • Onion: Chop a medium-sized onion
  • Garlic: Chop about 2-3 cloves of garlic (add more if you love garlic)
  • Optional Vegetables: You can use carrots, cauliflower and anything innovative.
  • Cumin: a Tsp (optional)
  • Dried Thyme: a Tsp
  • Dried Basil: a tsp
  • Turmeric: a tsp (Optional)
  • Oil of your choice (olive oil worked best for this recipe): About a tsp to 1 & half.
  • Water: ¾ to 1 cup (depending on how you’d like your stew to be & cooking method)

Method: (Pressure cooker)

  • Soak about ½ cup of black-eyed peas in water for 2 hours at least
  • In a pressure cooker, add oil (if using olive oil, please heat it on very low flame).
  • Once the oil is hot, add cumin seeds.
  • Let them sputter, now add chopped garlic & onion. Sauté them until golden-yellow.
  • Now add tomatoes. Let them cook for a couple of minutes.
  • Drain the black-eyed peas and add them to the cooker.
  • Add 1 cup of water
  • Add salt as per your taste.
  • Add Thyme, basil & turmeric
  • Close the lid, let it pressure cook until 3 whistles.

 

Method: (Stove top)

  • In a wok/deep dish, add oil (if using olive oil, please heat it on very low flame).
  • Once the oil is hot, add cumin seeds.
  • Let them sputter, now add chopped garlic & onion. Sauté them until golden-yellow.
  • Now add tomatoes. Let them cook for a couple of minutes.
  • Drain the black-eyed peas and add them to the wok.
  • Add water
  • Add salt as per your taste.
  • Add thyme, basil & turmeric
  • Cover with a lid and let it cook for a good 20 minutes.
  • Stir occasionally to ensure the beans don’t sink to the bottom. If the stew requires more water, add accordingly

Sautéed cauliflower

  • Cauliflower florets (half of the cauliflower)
  • 1 tbsp oil
  • Red dried chilies
  • Salt as per taste
  • Pinch of turmeric (optional)
  • Chopped Scallions

 

Method:

  • In a skillet/ wok, heat oil.
  • Fry red dried chilies until they turn a little brown.
  • Toss scallions and fry for a couple of minutes
  • Toss cauliflower florets and fry them in the pan
  • Add a pinch of turmeric and salt

 

Once these 3 dishes are put cooked, layer quinoa, black-eyed peas and top them off with cauliflower. Garnish with some Thyme and scallions.

Hope you enjoy this delisious dish! Let me know how it turns out and do post pictures on Social Media and tag Alekhya Vinjamuri on Facebook, thealevins on Instagram and use hashtag #bellyfuloffood,

 

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