Quinoa & Peas

Presented by Teri's Food Therapy

Ingredients

1 -½ cups quinoa (washed)

1 - cup pre-cooked red beans (kidney beans)

1 - ½ cups water

1 - cup coconut milk

2 - tbsp olive oil

- ½ small onion, diced

4-5 - cloves garlic, minced

2 - pimentos, chopped

1 - tsp allspice berries (or ½ tsp ground allspice)

1 - sprig thyme

½ tsp black pepper

Hot pepper, to taste

Salt, to taste

Instructions

In a medium-sized saucepan over high heat, add the olive oil.

Toss in the diced onion, chopped pimento, minced garlic, and allspice berries. Sauté for about 1-2 minutes until fragrant and the onions are translucent.

Add the pre-cooked red beans, coconut milk, water, and washed quinoa to the saucepan. Season with salt and black pepper.

Bring the mixture to a simmer, then lower the heat to med-high. Allow to cook for 12-15 minutes, or until all the liquid has absorbed.

Once the liquid has cooked down, turn off the heat and let the quinoa sit for 10-15 minutes.

Fluff the quinoa with a fork and serve hot with your desired toppings.