Southern Style Quinoa Bowl
Southern style Quinoa Bowl cooked with Purple hull peas and flavored with pork drippings.
Servings Prep Time
4people 5minutes
Cook Time
55minutes
Servings Prep Time
4people 5minutes
Cook Time
55minutes
Ingredients
Instructions
  1. First, add 2 cups of quinoa, and 4 cups of water to a rice cooker and cook on high. Add a pinch of salt to the cooker with the Quinoa and water.
  2. Second, Season pork chops with spices of choice and dice the Onions and Bells Peppers.
  3. Third, add 2tbsp of olive oil to a large pan and heat. Place chops into pan along with diced vegetables and brown chops on both sides to a golden brown using medium heat.
  4. Next, remove chops from pan and put aside. Now, add 2/3 cup water to the pan and scrap the drippings from the bottom of the pot. Once done, add frozen purple hall peas to the pan and add more spices. Add 2 slices of fried bacon to pan also.
  5. Cover and cook for 30 minutes. Adding water as needed. (never allow water to get to low) Then, add chops back to the pan and cook for fifteen more minutes.
  6. Finally, Add the cook quinoa to the pan with the purple hull peas and mix. Serve on a plate with chops and enjoy!
Recipe Notes

*When cooking peas you should never allow water to completely leave the pot.  Add water as needed

*Fry the bacon lightly then add to the pot

*Spices used Sea salt, Black Pepper, Garlic powder, and Cayenne.

*Once the Water is added to the pan with the peas remember to add more spices.  I add all of the same spices except Salt.

 

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