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This Jamaican style quinoa and peas recipe is a fun and healthy take on the classic Caribbean rice and peas dish. It’s easily digestable, full of flavor, and so delicious!
Disclaimer: Content is not to be taken as or replace medical advice.
Health Benefits of Quinoa
Quinoa is genuinely one of the BEST grains you could ever consume! Originating in South America, and a major part of the Inca diet, quinoa is very light on the stomch in terms of digestion.
Myself along with many other people commonly prefer quinoa over rice because it contains so many more nutrients and is overall better for you.
Studies have also shown that consuming quinoa may help with regulating blood sugar, lowering cholesterol, and has an adequate amount of iron to possibly combat anemia!
What you’ll need- Jamaican Quinoa and Peas
- Quinoa– I would highly suggest to use white quinoa over the multi colored variety.
- Coconut Milk
- Canned Red Kidney Beans (for continence, feel free to cool from dry)
- Water
- Garlic
- Ginger
- Agave (or sugar)
- Scallion
- Fresh Thyme
- Scotch bonnet (or habanero)
- Allspice Berries– A prominent ingredient in Jamaican cuisine. Use this link to purchase a bag.
Dry Seasonings you’ll need
- Jamaican All Purpose- A MUST for all Jamaican inspired dishes! Use this link to purchase some if you haven’t already any.
- No Salt Seasoning- I use Ms. Dash, use this link to grab a bottle if you don’t have some.
- Onion Powder
- Garlic Powder
- Seasoned Salt
How to make Jamaican Quinoa and Peas
Step One:
Wash and strain your canned red kidney beans. Grate your garlic and giner, Chop 1/2 of the scallion and leave the other half as is. Leave your thyme and scotch bonnet pepper whole. Do NOT cut or burst the scotch bonnet pepper. The seeds are extremely spicy.
Step Two:
Add your water, coconut milk, and red kidney beans to the pot along with the thyme, all spice berries, scotch bonnet pepper, scallion, and dry seasoning. Allow this to cook off for about 5-8 minutes. Taste the broth to see if it is seasoned to your liking.
Once the broth is ready, add in your quinoa. Be sure to monitor this to see if it may need more or less water. Allow to cook for about 15-20 minutes on low to medium heat.
Step Three
The quinoa is ready once the moisture/liquid has all evaporated and the quinoa is super soft and fluffy. Completely optional and not at all traditional to Jamaican but I love to sprinkle a bit of nutritional yeast on my quinoa for the wodnerful taste it adds!
How to store Jamaican Quinoa and Peas
Jamaican quinoa and peas is perfect for meal prep! With just 5 minute of prep time and 25 minutes or less of cooking, you have a nutritious and tasty side dish for the whole week.
Due to the coconut milk present, this dish can last for about 4 days in the fridge. If you need it to last for longer, allow it to fully cool and store in airtight ziploc baggies and store for about 2 weeks in the freezer.
Did you enjoy this recipe? Sharing is caring! Be sure to share with family and friends and save to your Pinterest board for later.
Check out these other quinoa recipes you may also enjoy
Authentic Jamaican Rice and Peas
Jamaican Quinoa and Peas
Ingredients
- 1 Cup Quinoa
- 1 Canned Red Kidney Beans aka 1 & 1/4 cup cooked
- 3/4 Cup Coconut Milk
- 1 Cup Water
- 4 Cloves Garlic Chopped
- 1/4 Teaspoon Ginger
- 1/4 Teaspoon Agave or sugar
- 1 Scallion seperated into half
- 3 Sprigs Fresh Thyme
- 1 Scotch Bonnet Pepper or Habanero
- 1/2 Teaspoon Allspice Berries
Dry Seasonings
- 1/2 Teaspoon Jamaican All Purpose see article for where to buy
- 1/2 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon No Salt Seasoning I use Mrs. Dash
- 1/4 Teaspoon Seasoned Salt to taste
Instructions
- Wash and strain your canned red kidney beans. Grate your garlic and ginger, Chop 1/2 of the scallion and leave the other half as is. Leave your thyme and scotch bonnet pepper whole. Do NOT cut or burst the scotch bonnet pepper. The seeds are extremely spicy.
- Add your water, coconut milk, and red kidney beans to the pot along with the thyme, all spice berries, scotch bonnet pepper, scallion, and dry seasoning. Allow this to cook off for about 5-8 minutes. Taste the broth to see if it is seasoned to your liking.Once the broth is ready, add in your quinoa. Be sure to monitor this to see if it may need more or less water. Allow to cook for about 15-20 minutes on low to medium heat.
- The quinoa is ready once the moisture/liquid has all evaporated and the quinoa is super soft and fluffy. Completely optional and not at all traditional to Jamaican but I love to sprinkle a bit of nutritional yeast on my quinoa for the wonderful taste it adds!
