Hoppin' Jane (Recipe)
Meet Hoppin’ John’s healthier little sister. This dish is lighter on the carbs and starch so you can have it for dinner any time of the year, not just at New Year.
Ingredients
1 cup Pereg Quinoa Vegetables
2 cups low sodium chicken broth
3 TSBP garlic olive oil, divided
1 roll ground turkey sausage
1 small onion, diced
½ red bell pepper, diced
½ green bell pepper, diced
2 stalks celery, diced
1 clove garlic, minced
1 ½ tsp smoked paprika
1 ½ tsp (mild) chili powder
1 tsp cayenne pepper
1/8 tsp pepper
1/8 tsp salt
14.5oz can black eye peas, do not drain
Lemon juice, squeeze
Instructions
Cook 1 cup quinoa in 2 cups of low sodium chicken broth according to instructions on back of container.
While the quinoa is cooking, brown ground turkey in a pan with 2 TBSP garlic olive oil. Drain grease and put meat on another plate, covered, until ready to add back to dish.
To the same pan, sauté the vegetables (onion, bell peppers, celery) over medium heat in 1 TBSP garlic olive oil. Cook 3 minutes.
Add 1 clove garlic and continue to sauté for another 1 minute.
Add 1 ½ tsp smoked paprika, 1 ½ tsp mild chili powder, 1 tsp cayenne pepper, 1/8 tsp pepper, 1/8 tsp bacon salt. Stir to combine and cook 1 minute.
Add browned ground turkey meat back to the pan with sautéed vegetables.
Add the cooked quinoa and can of undrained black eye peas. Fold all together.
Turn heat down to medium low and cover and cook for 5 minutes.
Remove from heat and squeeze fresh lemon juice over top of dish. Serve.