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Jamaican Quinoa and Peas

This absolutely delicious and well seasoned Jamaican quinoa peas is a healthier spin on the classic! Enjoy the health benefits and easy digestion of quinoa while savoring Jamaican flavor.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 7 Servings

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!