About the Dish

Per Serving
Calories 640
Total Fat 32 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 640 mg
Total Carbohydrates 77 g
Dietary Fiber 18 g
Sugar 11 g
Protein 20 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

METHOD

1
• Rinse and drain field peas. • Place a small saucepan with a lid over high heat. Add quinoa, peas, bouillon cube, 1 1/2 cups water and 1/4 teaspoon kosher salt. • When water boils, reduce heat. Cover, and simmer until quinoa is tender and water is absorbed,15-17 minutes.
2
MISE EN PLACE • Zest limes. Juice 1 lime; cut remaining lime into wedges. • Thinly slice green onion. • Cut pea greens into 1-inch lengths. • Pick and chop cilantro leaves.
3
In a large bowl, whisk together 1 tablespoon olive oil, sugar, lime zest, lime juice, half of green onion and 1/4 teaspoon kosher salt.
4
• Place a dry sauté pan over medium-high heat. When hot, add almonds. Cook, tossing, until almonds are lightly browned and fragrant, 1-2 minutes. • Transfer almonds to a bowl.
5
• Add quinoa mixture and remaining green onion to dressing. Taste and adjust seasoning as desired with kosher salt and pepper. • Divide between 2 bowls.
6
• Halve and pit avocado. Scoop out halves, and thinly slice. • Top each bowl with avocado.
7
• Top each bowl with pea greens, cilantro and almonds. • Serve with lime wedges, and enjoy!

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