INGREDIENTS
1 cup Inca Red quinoa
4 green onions, thinly sliced
1 15-ounce can black-eyed peas, drained
2 Tbsp. chopped fresh cilantro
3 Tbsp. olive oil
2 Tbsp. fresh lime juice
2 Tbsp. red wine vinegar
1 Tbsp. low-sodium teriyaki sauce or soy sauce
2 tsp. sugar
½ tsp. kosher salt
1 serrano chile, finely chopped
1 small garlic clove, finely chopped
PREPARATION
• Place the quinoa and 2 cups water in a medium saucepan over high heat and bring to a boil. Lower the heat, cover and simmer 15 minutes, or until liquid is absorbed.
• Stir in the green onions, black-eyed peas and cilantro.
• Whisk the remaining ingredients together in a small bowl; pour over quinoa and stir to coat with dressing.
• Serve warm or at room temperature.
This article appears in Jan 1-31, 2008.