Peas And Carrots Quinoa

I’ve never understood why there are so many pea blogs out there, and then it hit me: I can’t remember ever trying peas before. I’ve had snap peas, but never peas out of their pod—at least not ever since I’ve been old enough to remember. I used to ice my legs with frozen peas I stole from a common room refrigerator, but that doesn’t count I don’t think. I even went to London where I was promised there would be mushy peas and I never saw any. What a disappointment. So when I went to Trader Joe’s and saw a bag of frozen peas for fairly cheap I thought I’d try them out.

Peas and carrots seem to be the quintessential baby food. I’m not sure why; they’re two vegetables that just about anyone can enjoy. Dressed up with quinoa, they’re perfectly good for adults, too. And these were good. Now I see why all the fuss over peas. I can’t believe I’ve gone so long without trying them! Never again. I find their sweet, earthy pop of flavor addicting. I absolutely couldn’t get enough of this when I made it, and you won’t be able to either.

Peas And Carrots Quinoa

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients(Makes 4 servings):

• 1 cup uncooked quinoa, washed and drained
• 1/2 cup cooked peas
• 1 carrots, sliced thinly
• 1/2 teaspoon salt
• 1 Tablespoon honey(optional)

Method:

1. Bring the quinoa and 2 cups of water to a boil over the stove.
2. Add in the carrots and cook until the quinoa has soaked up all of the water.
3. Add in the peas, salt, and honey. Mix and fluff the quinoa. Move to a serving bowl and serve hot.

More peas, please.