Black-Eyed Pea BBQ Stew

Christy Morgan — Tue, 25 Sep 2012 17:00:09 +0000

This hearty and filling stew will leave you feeling warm and comforted. The black-eyed peas and root vegetables are full of fiber, so it’s a great meal to fill you up.

From Blissful Bites

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Yield: Serves 4-6

½ cup filtered water
1 cup rutabaga, small cubes
2 celery stalks, diced
1 carrot, diced
Pinch sea salt
2 (15-ounce) cans of black-eyed peas, drained and rinsed
½ cup barbecue sauce
1 cup frozen green peas
Sea salt and black pepper, to taste

Instructions

In a skillet with lid, simmer veggies with a pinch of sea salt and ½ cup water until just tender.
Add the black-eyed peas and barbecue sauce to a pot and simmer, covered, for about five minutes.
Add water as necessary if it starts to stick, and stir occasionally.
Stir in green peas and season with sea salt and pepper as needed.

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Fiesta Quinoa Salad

Christy Morgan — Thu, 21 Jun 2012 14:00:11 +0000

Now that summer has arrived my favorite quick-cooking grain to eat is quinoa. We use seasonal summer produce to make this salad nutrient-packed! This Mexican-inspired quinoa dish uses both regular and red quinoa for added texture and beauty. If you can’t find red quinoa, you can use all white. For another simple but delicious quinoa idea, try our quinoa and beans recipe, which makes a tasty filling for wraps or a nourishing side for your dinner menu.

Yield: Makes 5 to 7 servings

1 cup white quinoa, plus ¼ cup red quinoa, washed and drained
1 cup fresh corn, off the cob
2 cups filtered water
Pinch sea salt
1 can (15 ounces) black beans, rinsed and drained
½ cup finely diced yellow pepper (or another color bell pepper)
½ cup diced tomatoes
¼ cup cilantro leaves
DRESSING:
2 teaspoons lime zest
2 tablespoons lime juice
2 teaspoons cumin
2 teaspoons chili powder
2 tablespoons tamari
2 teaspoons apple cider vinegar

Instructions

Place quinoa, corn, and water in a medium saucepan with pinch of salt and bring to a boil.
Simmer covered for 20 minutes over low flame.
Meanwhile, whisk the dressing ingredients in a small bowl until well combined.
Fluff quinoa with fork, place in medium bowl, and stir in the black beans, veggies, dressing, and cilantro.
Season with sea salt if needed. Serve this Mexican recipe warm or cold the next day.

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Christy Morgan Archives - Forks Over Knives

Black-Eyed Pea BBQ Stew

Instructions

Fiesta Quinoa Salad

Instructions