In this recipe, quinoa replaces rice and combines with black-eyed peas to create a new spin on two Southern classics, dirty rice and hoppin' John, with the same great taste and stick-to-your-ribs goodness of both dishes.

Serves 4 to 6


  • 2 teaspoons olive oil (optional)
  • 1 small yellow onion, minced
  • 2 garlic cloves, minced
  • 1 tsp. dried thyme
  • 1 cup quinoa, rinsed and drained
  • 1 cup chopped mushrooms of your choice
  • 3 cups cooked black-eyed peas or 2 (15-ounce) cans black-eyed peas, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, drained and finely chopped
  • 1 (4-ounce) can diced mild green chiles, drained and finely chopped
  • 1 tsp. vegan Worcestershire sauce
  • 1 tsp. smoked paprika
  • 1 1/2 cups vegetable broth
  • Salt and freshly ground black pepper
  • Hot sauce, for serving


For the best flavor, heat the oil in a medium-size skillet over medium-high heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and thyme and cook for 30 seconds longer. Alternatively, omit the oil and sauté these ingredients in a few tablespoons of water or combine them in a microwave-safe bowl with a little water, cover, and microwave for 2 minutes.

Transfer the onion mixture to a 4-quart slow cooker. Add the quinoa, mushrooms, black-eyed peas, tomatoes, chiles, Worcestershire sauce, paprika, and broth. Season to taste with salt and pepper. Cover and cook on High until the quinoa is tender, about 2 hours. If your slow cooker runs "hot," check it after 1 1/2 hours.

Taste and adjust the seasonings, if needed. Serve hot, passing the hot sauce at the table.

From Fresh from the Vegan Slow Cooker (Harvard Common Press) by Robin Robertson.

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