Quinoa and Gungo Peas (Pigeon Peas)

gungo peas

🥗Healthier: edamame

💰Cheaper: canned black beans

Edamame offers similar protein content and texture.

quinoa

🥗Healthier: farro

💰Cheaper: rice

Farro is a whole grain with a nutty flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for sautéing.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar can add acidity at a lower cost.

Rinse quinoa under cold water until water runs clear.

In a pot, combine quinoa and vegetable broth; bring to a boil.

Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.

In a skillet, heat olive oil over medium heat; add onion and garlic, sauté until translucent.

Add bell pepper and carrot; cook for 3-4 minutes until softened.

Stir in gungo peas, thyme, and bay leaf; cook for another 5 minutes.

Combine cooked quinoa with the sautéed vegetables in the skillet.

Season with salt, black pepper, cayenne pepper, and paprika; mix well.

Remove from heat and stir in lime juice and chopped scallions.

Serve warm, garnished with additional lime wedges if desired.

Cooking Techniques

Spice Level: