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overlay photo of quinoa peas and rice showing quinoa cooked with dark red kidney beans on.a white background with a black and white striped napkin

Jamaican Quinoa And Peas

Amazing Jamaican Quinoa Rice And Peas, a delicious twist on Jamaican Rice and Peas using quinoa cooked with kidney beans,  and seasoned coconut milk. 
5 from 8 votes
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Course: Side Dish
Cuisine: Jamaican
Keyword: Jamaican Quinoa And Peas
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 6 servings
Calories: 226kcal

Equipment

Ingredients

  • 1 cup quinoa
  • 1 cup coconut milk
  • 1 cup water
  • 1/2 cup onion finely diced
  • 3 cloves garlic minced
  • 2 stalks green onion chopped
  • 1 teaspoon ginger minced
  • 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
  • 1 cup cooked kidney beans
  • 1/2-3/4 teaspoon sea salt
  • 1 Scotch Bonnet pepper whole, (optional)

Instructions

  • Wash quinoa using a fine-mesh strainer, and set aside.
  • Bring coconut milk, water, to a boil in a saucepan.
  • Add onion, garlic, ginger, green onion, thyme, kidney beans, salt, and pepper.
  • Return to a boil, reduce heat to simmer for 10 minutes.
  • Add washed quinoa, bring to a boil. Cover the saucepan with parchment paper, followed by the lid of the saucepan.
  • Reduce heat to the lowest setting and cook for 25 minutes, until quinoa is tender and all the liquid is gone. Fluff with a fork and serve.

Nutrition

Calories: 226kcal | Carbohydrates: 28g | Protein: 8g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 204mg | Potassium: 407mg | Fiber: 5g | Sugar: 1g | Vitamin A: 76IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 4mg