Servings: 6 servings
Prep Time: 15 min
Cook Time: 20 min
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
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.
Nutritional Information: Per Serving (generous 3/4 cup): 207 Cal; 9 g Protein; 6 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 31 g Carb; 5 g Fiber; 2 g Sugar; 38 mg Calcium; 4 mg Iron; 306 mg Sodium; 4 mg Cholesterol
211 Fewer Calories
10g Less Fat
Original recipe courtesy Paula Deen: Hoppin' John Salad
Lightened Up recipe courtesy of the Deen Brothers and the Paula Deen Test Kitchen
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