Talk about a nourishing meal. This dinner takes only 30 minutes to prepare and will leave you feeling full all evening long.
Ingredients
1 cup of quinoa
2 cups of veggie broth
1.5 pounds of red potatoes
3-4 large carrots
1 can or 2 cups of cooked black eyed peas
1 bunch of kale
½ cup of water
¼ cup of nutritional yeast
1 teaspoon of garlic powder
½ teaspoon of onion powder
1 teaspoon of smoked paprika
1 teaspoon of salt
Pepper to taste
Preparation
Add rinsed quinoa, sprinkle of salt and veggie broth to a pot and bring to a light boil. Reduce to a simmer, cover, and cook for about 15 minutes or until liquid is absorbed. Wash and cut potatoes and carrots into ½ inch pieces. Add potatoes and carrots into a large skillet or wok along with ¼ cup of the water and cook on medium high heat for 10-12 minutes, stirring frequently to prevent sticking. Add more water, 1 tablespoon at a time to prevent sticking if needed. Continue to cook until potatoes and carrots are tender enough to piece with a fork. Add nutritional yeast and seasoning (and more water if needed) and stir well. Once veggies are coated, add kale.Mix and cook for 2-3 minutes until kale is just starting to wilt. Add black eyed peas and cook to warm, about 2-3 more minutes. Add a large scoop of quinoa to a plate and top with veggie bean mix.
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