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Vegan Black Eyed Peas and Quinoa with Pineapple Salsa
This vegan black eyed peas recipe is one of the best you’ll ever have! Cajun season, coconut milk, and pineapple salsa bring tons of flavor to black eyed peas and quinoa.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 360 kcal
Ingredients
Pineapple salsa:
- 1 1/2 cups canned pineapple chunks in 100% Juice (*reserve juice)
- 1/4 cup diced red onion
- 1/4 cup cilantro, chopped & loosely measured
- 1 lime, juiced
Cajun Black Eyed Peas and Quinoa
- 1 cup dry uncooked quinoa
- 2 tsp olive oil
- 1/2 cup yellow onion, diced
- 1 medium bell pepper, diced
- 2 cloves garlic, minced
- 2 15-oz cans of black eyed peas (about 3.5 cups; can also use dried beans that have already been soaked)
- 1 cup canned coconut milk
- 1/4 cup pineapple juice (reserved from canned pineapple in salsa)
- 1-2 tsp Cajun seasoning
Instructions
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Prepare the pineapple salsa by combining the pineapple chunks, red onion, cilantro, and lime juice in a bowl. Set aside in the fridge until the rest of the meal is ready.
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Cook 1 cup of dry quinoa according to package directions. When done, remove from heat and set aside.
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Meanwhile, heat olive oil over medium-high heat in a medium pot. Add onion, bell pepper, and garlic. Cook for 3-4 minutes, or until vegetables start to get a bit tender.
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To that pot, add black eyed peas, coconut milk, pineapple juice, and Cajun seasoning. Let simmer for 5-10 minutes.
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Divide quinoa evenly among bowls, then top with black eyed pea mixture. Add pineapple salsa and enjoy!
Recipe Notes
Nutrition facts (approximate per serving; assumes 6 servings):
360 calories, 12 g fat, 8 g sat fat, 150 mg sodium, 53 g carbohydrate, 10 g fiber, 13.5 g protein, Vitamin A 14%, Vitamin C: 67%, Calcium: 6%, Iron: 30%, Potassium: 19%, Folate: 71%, Magnesium: 35%