|2 servings||calories per servings 640||protein serving 20 g||carbs per serving 77 g||total fat per serving 32 g|
The seeds of the quinoa plant bring more than just plant-based protein to your table; they also bring a mellow, slightly nutty flavor that pairs well with many other foods. In this vegan meal, field peas and crunchy almonds team up to highlight quinoa’s nuttiness, while lime and green onion sharpen the flavor. Buttery avocado brings it all together for a very satisfying dish perfect for Meatless Mondays, or any day of the week.
|Nutrition Facts||/ Per Serving|
|Total Fat||32 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||77 g|
|Dietary Fiber||18 g|
• 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.
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.
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.
• 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.
• Add quinoa mixture and remaining green onion to dressing. Taste and adjust seasoning as desired with kosher salt and pepper.
• Divide between 2 bowls.
• Halve and pit avocado. Scoop out halves, and thinly slice.
• Top each bowl with avocado.
• Top each bowl with pea greens, cilantro and almonds.
• Serve with lime wedges, and enjoy!
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.Learn More...