Part 82 (2/2)

Place a collard on a flat work surface with the side that has not been sliced facing you. Place about 2 tablespoons of the black-eyed peas and company in the lower third of the collard. Fold the bottom up over the mixture, then fold in the sides. Roll the collard up, gently but firmly. If the filling is spilling out, remove some of the black-eyed peas and try again.

Continue rolling the remaining collards. When ready to serve, spoon extra BBQ sauce over the rolls.

PINEAPPLE-CASHEW-QUINOA STIR-FRY.

SERVES 4.

TIME: ABOUT 30 MINUTES, NOT INCLUDING COOLING THE COOKED QUINOA.

Love pineapple and wish you could eat it in something other than dessert? Well then, welcome to your pineapple heaven; it's all here in the South Asian-inspired dish. Quinoa, the high-protein South American grain, is delicately flavored by being cooked in a little pineapple juice, then it's the base for this colorful and speedy stir-fry featuring crisp veggies, fresh ginger and crunchy cashews. Make the quinoa a day or two in advance, store it in the fridge, and you'll be able to put this stir-fry in a snap for an easy weeknight dinner. It's a meal in itself, or serve alongside any marinated and grilled tempeh (page 97) or tofu (page 126).

Hit a deli or grocery store's salad bar (or produce section) for precut, ready-to-use fresh pineapple.

Use up leftover quinoa in this recipe (but try it just once by cooking quinoa in pineapple juice). For a truly gorgeous dish, use a blend of the white quinoa and the heirloom variety Red Inca, which cooks up a deep russet color. Use about half and half each kind of quinoa and cook them together.

Quinoa: 1 cup quinoa, well rinsed and drained

1 cup pineapple juice

1 cup cold water

teaspoon soy sauce

Stir-fry: 4 ounces cashews, raw and unsalted

3 tablespoons peanut oil

2 scallions, sliced thinly

2 cloves garlic, minced

1 hot red chile, sliced into very thin rounds

-inch piece ginger, peeled and minced

1 red bell pepper, seeded and diced

1 cup frozen green peas or cooked edamame

cup fresh basil leaves, rolled and sliced into thin shreds (just like slicing collard greens)

2 tablespoons finely chopped fresh mint

10 ounces fresh pineapple, cut into bite-size chunks (about 2 cups)

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