Ingredients

• - 2 cups cooked white rice
• - 1/2 cup cooked black-eyed peas
• - 1/2 cup cooked chickpeas
• - 1/2 cup cooked green lentils
• - 1/2 cup cooked red lentils
• - 1/2 cup cooked mung beans
• - 1/2 cup cooked kidney beans
• - 1/2 cup cooked split peas
• - 1/2 cup cooked quinoa
• - 1/4 cup olive oil
• - 1 teaspoon ground cumin
• - 1 teaspoon ground coriander
• - 1/2 teaspoon ground turmeric
• - 1/2 teaspoon ground cardamom
• - 1/2 teaspoon ground cinnamon
• - 1/4 teaspoon ground nutmeg
• - 1/4 teaspoon ground cloves
• - Salt and freshly ground black pepper, to taste

Directions

1. 1. Heat the olive oil in a large skillet over medium-high heat.
2. 2. Add the cumin, coriander, turmeric, cardamom, cinnamon, nutmeg and cloves and cook, stirring, for 1 minute.
3. 3. Add the cooked rice, black-eyed peas, chickpeas, lentils, mung beans, kidney beans and split peas and cook, stirring, for 5 minutes.
4. 4. Add the cooked quinoa and season with salt and pepper, to taste.
5. 5. Cook, stirring, for an additional 5 minutes.
6. 6. Serve warm. Enjoy!