- 2 cups cooked quinoa [substituting another grain would work for this too]
- ¾ c black eyed peas, cooked
- 2 tbsp olive oil
- 2 cloves garlic, chopped
- 1 onion, chopped
- Stems and greens from one bunch of beets, separated, washed and chopped (about 3-4 loosely packed cups)
- 3 tbsp pomegranate molasses (find it in Middle Eastern grocery stores and use it on everything!)
- Salt and pepper to taste
- Handful fresh parsley
In a skillet, warm the olive oil until shimmering. Add the onion and a pinch of salt, stirring until softened. Add the garlic and cook until fragrant and soft. Add the beet stems and stir for about 5 minutes, until transluscent, then add the beet greens. Cook until wilted (these will cook like spinach.)
Add the black eyed peas to the pot and stir to heat through.
Remove from heat. Add to the cooked quinoa and drizzle pomegranate molasses over. Stir to combine.
Sprinkle with fresh parsley, season with salt and pepper to taste.