Top Eight Free: Your Guide to Allergy-Free Eating

The south of France meets south of the Mason-Dixon line, and the result surprisingly seems like it was always meant to be.  Susan Geiskopf-Hadler and Mindy Toomay created this delicious treat.  I’ve changed their cous cous to quinoa to avoid wheat and for added protien. 

1 pound fresh asparagus

1 tablespoon olive oil

1 medium white onion, diced

1 medium red bell pepper, diced

2 cups cooked and drained black-eyed peas (apx. 2 cans)

1 clove garlic, minced

1 teaspoon Herbes de Provence (or 1/2 teaspoon thyme, 1/4 teaspoon oregano, and 1/4 teaspoon lavender)

1 large bay leaf

1/2 teaspoon salt

black pepper to taste

3 cups soy-free vegetable stock

 2 teaspoons arrowroot powder

2 tablespoons minced flat-leaf parsley

1 cup uncooked quinoa

Snap off the tough ends of the asparagus and discard.  Cut or snap the asparagus into 2-inch lengths.

Place quinoa and 2 cups of stock in a medium saucepan.  Cover and bring to a boil, then reduce heat to low and simmer for 15 minutes, until all liquid is absorbed.  Fluff with a fork.

While quinoa is cooking, heat the olive oil over medium heat and saute the onion and bell pepper until they begin to brown, about 5 minutes.  Add the asparagus, black-eyed peas, garlic, Herbes de Provence, bay leaf, salt, pepper, and one cup of the stock.  Bring to a strong simmer, then cover and cook until the asparagus is barely tender, 5 to 8 minutes, stirring occasionally.

Dissolve the arrowroot powder in a tablespoon of water in a small bowl.  When asparagus is tender, stir in arrowroot mixture until sauce thickens.

Serve the asparagus and black eyed peas over the hot quinoa.