Go Back Email Link
–+ servings

Rich Creamy Quinoa

Quick, easy and delicious Quinoa Recipe
5 from 1 vote
Print Pin Add to Collection
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: American, Easy, Healthy
Keyword: Black Eye Peas Cuisine, Coconut Milk, Healthy Cuisines, Quinoa
Prep Time: 5 minutes
Cook Time: 35 minutes
Servings: 4 Servings
Calories: 401kcal
Author: Yasmin Jackson

Ingredients

  • 1 small shallot finely diced
  • 1 small bunch cilantro roughly chopped (or 1/4 tsp dried cilantro)
  • 2 cups baby organic spinach roughly chopped
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt (adjust to your dietary requirement)
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup Quinoa
  • 1 can coconut milk (13 to 15 ounces)
  • 1 can black eye peas rinsed thoroughly (13 to 15 ounces)

Instructions

  • Heat olive oil. Medium Heat.
  • Add shallots. Sauté 2 to 3 Minutes.
  • Add cliantro and garlic. Saute up to 1 minute.
  • Combine salt and pepper. Set aside.
  • Add spinach. Cook until wilted. Add a pinch of salt and pepper mix.
  • Add Quinoa. Stir. Cook up to 2 minutes.
  • Add black eye peas. Stir.
  • Add coconut milk and remaining salt and pepper mix.
  • Bring to a boil. Cover. Reduce heat to low. Simmer 30 minutes until liquid is adsorbed.
  • Quinoa will look creamy. Stir gently. Cover and let rest 10 to 15 minutes before serving.
  • Serve as a vegetarian/vegan main dish or as a side dish. Enjoy.

Notes

Substitutions:
Cilantro - if using dried use 1/4 teaspoon.
Black eye peas - can use any type of beans you prefer.
Quinoa- can use brown rice (add 1/2 cup vegetable broth or water). And cook according to timing on package for Brown rice.

Nutrition

Calories: 401kcal | Carbohydrates: 31.97g | Protein: 8.61g | Fat: 28.29g | Saturated Fat: 19.11g | Sodium: 608.96mg | Potassium: 553.95mg | Fiber: 3.65g | Sugar: 0.57g | Vitamin A: 1440.29IU | Vitamin C: 5.67mg | Calcium: 52.02mg | Iron: 5.63mg