Ingredients

1 cup quinoa
2 cups water
1 (15-ounce) can black-eyed peas, rinsed and drained
1 red bell pepper, finely chopped
2 celery ribs, thinly sliced
1/4 cup chopped fresh cilantro
3 scallions, thinly sliced
Juice of 1 lemon
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground cumin
3 slices cooked-crisp bacon, coarsely chopped

Directions

Bring the quinoa and water to a boil in a medium saucepan. Reduce the heat and simmer, covered, until most of the water is absorbed and the quinoa is tender, 15 – 20 minutes. Drain; rinse under cold running water and drain again. Transfer to a large bowl. Add the black-eyed peas, bell pepper, celery, cilantro, and scallions.

Whisk together the lemon juice, olive oil, mustard, salt, and cumin in a small bowl. Add to the quinoa mixture, tossing to mix well. Sprinkle with the bacon just before serving.

Recipe Courtesy of Jaime and Bobby Deen