Blackeyed Peas with Quinoa and Exotic Mushrooms

HAPPY NEW YEARS!! Or, HAPPY WEDNESDAY! I created this dish in honor of New Years Day and hoping for a little luck. I'm not gonna lie - I was nervous about it, because I never really liked black-eyed peas growing up, but I wanted the luck!! However, WOW - these were great - I'd eat them any day!! See below for a day-2 remix :-)

Blackeyed Peas with Quinoa and Exotic Mushrooms

1-lb dried blackeyed peas (with enough water to cover by 2 inches)

1C Quinoa

2C Water

3 Bay Leaves

6 Cloves Garlic, divided

1T Mushroom base

1-1/2 T Salt

1 Onion, diced

8oz Exotic Mushrooms

1T Butter

1/2C Slivered Almonds, toasted

1T each Fresh Thyme, Rosemary, Marjoram, chopped

Pepper, optional, to taste

Method

Wash beans under running water, removing any impurities. In a large stock pot, combine water, bay leaves, 3 cloves minced garlic, mushroom base, and 1T salt. Bring to boil, add blackeyed peas, and cook 30-40 mins, until tender, but not mushy. Drain, remove from heat, set aside. Rinse out stock pot and combine 2C water and quinoa with 3 cloves minced garlic, diced onion and 1/2T salt. Bring to boil, reduce heat to simmer and cook 20 minutes (or until all water is absorbed).

Meanwhile, chop mushrooms and saute in butter. Season with salt and pepper. Add reserved beans and mushrooms to quinoa. Wipe out saute pan and toast almonds. Add to pot. Finely chop fresh herbs and add to pot. Season with salt and pepper to taste.

Serve hot and enjoy!!

Day two remixes:

Add diced avocado and crumbled goat cheese to black-eyed peas with quinoa.

-or-

Saute kale in veggie stock with garlic, onions, chili flakes, salt and pepper. Add to black-eyed peas with quinoa.