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Heat butter in a large skillet over medium-high heat, swirling to coat the bottom. Add shallots and garlic and cook 2-3 minutes until tender. Add in celery, sea salt, smoked paprika, cumin and black pepper.
Sauté until fragrant, about 3-5 minutes.
Rinse quinoa well, and add it and vegetable stock to the skillet and bring to a boil. Reduce heat and cover. Simmer for 10-15 minutes until quinoa is done.
Add black-eyed peas; cook until heated through, about 3-5 minutes. Garnish with red bell pepper and green onions.