Quick and Easy Ital Stew Peas || Steamed Quinoa & Corn || Roasted Asparagus

Ingredients 🍃 Quinoa 2 cups quinoa 1 1/2 cups water 1 1/2 cups coconut milk Few sprig thyme 2 stalks scallion 1 whole scotch bonnet pepper Few dash garlic powder Few dash onion powder 6 Pimento seeds One 15 oz can corn ( discard liquid) Salt to taste 🍃Stew Peas 2 can Iberia red kidney beans (Don’t discard liquid ) 1 1/2 cups coconut milk Roughly 1 1/2 cups water 1 tsp unrefined coconut oil or oil of your choice 1/4 large calabaza pumpkin ( leave skin on and cut into small cubes) 1/2 large Cho Cho/ Chayote ( Can peel and cut into small cubes) 1/2 large carrot 1/2 onion 4 cloves garlic 2 stalks scallion Few sprigs thyme Few pimento seeds A piece of scotch bonnet pepper to sauté 1 whole scotch bonnet pepper 1/4 chopped bell pepper (can use any color) About 1 tsp grated ginger ( grater a small thumb of ginger) Salt to taste (you can also add all purpose seasoning) Ensure to seasoned to your liking **Optional a little less than 1/2 tsp browning for color For the spinners I knead 1 cup of spelt flour with about 1/4 cup water. 🍃Asparagus 1 bundle asparagus ( I soak in water and vinegar for a few minutes , drain water and rinse). Few dash garlic and onion powder Salt and black pepper to taste (About a 1/4 tsp for each) Few dash dried Rosemary Drizzle oil about a tsp (I used unrefined coconut oil) Bake at 425 degrees Fahrenheit for 10 minutes A hearty, delicious and filling meal. Enjoy!!!