We made this wholesome, nutritious, and deeeelicious dish from Quick-Fix Vegan, page 60, for our lunches this week. We used black-eyed peas instead of the white beans that the recipe called for and we substituted millet for the quinoa, because that’s what we had in our pantry. We also substituted shiitake mushrooms for creminis because shiitakes are incredible immunity boosters and they are oh-so-delectable. Sometimes you have to improvise, you know?
Quinoa Factoid: Quinoa is native to the Andes, and was a staple of the Incas (who called it the ‘mother grain’).