Slow Cooker Paella-Style Quinoa and Peas
This one pot meal is also freezable and allergy-friendly
Servings - 9 cups
Ingredients
- 1 cup quinoa
- 15 oz can black-eyed peas
- 1 orange bell pepper, cut into large bite-sized pieces
- 3-4 cups vegetable broth (or chicken broth if vegetarian isn't required)
- 1/4 tsp saffron fronds
- 1 tsp adobo powder (or more to taste)
- 1 cup green peas
Instructions
- Coat bottom of pan with an oil spray, if desired.
- Rinse quinoa in a strainer with cold water.
- Combine all ingredients except green peas in a rice cooker or slow cooker.
- Turn rice cooker on or set slow cooker on high to 3 hours.
- Add extra broth if black-eyed peas are absorbing too much.
- Meanwhile, measure out green peas and leave on counter (especially if frozen).
- When quinoa is soft and broth is absorbed, fluff with a fork and stir in peas.
- Once peas are warm, serve Paella-Style Quinoa and Peas and enjoy.