Peas And Quinoa Hoppin' John

• 1 tablespoon olive oil
• 2 3/4 cups chopped onion
• 4 bacon slices, cut into 1/4-inch pieces
• 3 cups fresh pink-eyed peas
• 2 cups water
• 1 cup dry white wine
• 2 garlic cloves, minced
• 1 bay leaf
• 1 1/4 cups fat-free, less-sodium chicken broth
• 1 cup uncooked quinoa, rinsed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons thinly sliced green onions
• 1 tablespoon chopped fresh parsley

1. Heat oil in a Dutch oven over medium-high heat. Add onion; saute 2 minutes. Add bacon; saute 5 minutes. Add peas and next 4 ingredients (peas through bay leaf); bring to a boil. Reduce heat; simmer, partially covered, 30 minutes or until tender. Discard bay leaf.
2. Combine broth, quinoa, salt, and black pepper in a saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 30 minutes or until done. Add quinoa mixture to pea mixture, and stir. Sprinkle with green onions and chopped parsley.

olive oil, onion, bacon, pinkeyed peas, water, white wine, garlic, bay leaf, chicken broth, quinoa, salt, black pepper, green onions, parsley

Taken from www.myrecipes.com/recipe/peas-quinoa-hoppin-john (may not work)