Photo: Quinoa and Bean Pilaf Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 bell peppers (1 red, 1 green), cut into 1/2-inch pieces
- 3 scallions, sliced (white and green parts separated)
- 2 stalks celery, diced
- 2 cloves garlic, finely chopped
- 2 tablespoons tomato paste
- Pinch of cayenne pepper
- Kosher salt
- 1 cup quinoa
- 2 15-ounce cans black and/or kidney beans, drained and rinsed
- 4 cups baby spinach (about 3 ounces)
- 1/2 cup shredded cheddar or pepper jack cheese
- Hot sauce, for serving (optional)
Directions
Heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, scallion whites and celery and cook, stirring, until soft, about 5 minutes. Add the garlic, tomato paste, cayenne and 1/2 teaspoon salt and cook, stirring often, until the tomato paste turns brick red, about 2 minutes. Stir in the quinoa, then add 2 cups water and the beans. Bring to a simmer and cook, stirring often, until most of the water is absorbed and the quinoa is cooked through, about 15 minutes. Add up to 1/4 cup more water if necessary.
Remove the skillet from the heat and stir in the spinach until just wilted. Stir in 1/2 teaspoon salt and half each of the scallion greens and cheese. Divide among bowls and sprinkle with the remaining scallion greens and cheese. Serve with hot sauce.
Per serving: Calories 394; Fat 15 g (Saturated 4 g); Cholesterol 15 mg; Sodium 724 mg; Carbohydrate 53 g; Fiber 9 g; Protein 16 g
Photograph by Christopher Testani
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By tsanfillip
Powell, ohio
on April 26, 2013
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This is definetly a keeper! The second time I made it I substituded Kale for the spinach and added cherry tomatoes at the end and in turned out awesome!
By noob87
Boston, MA
on March 28, 2013
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I am very happy with how this turned out! I skipped the bell peppers and scallions because I didn't have them, and instead threw in some diced tomatoes. I also used a mix of water and vegetable broth for additional flavor. I agree with the other reviewers that cheese isn't necessary, and I think it to be an odd combination with quinoa. I topped mine off with some chopped parsley instead. This recipe was easy and as a meal it felt healthy, while also filling. Very flavorful too. A keeper for sure!
By CG1370238
on March 13, 2013
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I love quinoa and was excited to try this recipe -- it was delicious! I made it exactly how it was written and pan seared some shrimp to put on top. It was just the right amount of spiciness for me, not overdone. I agree with the review below, you can definitely get 5-6 servings especially if you add a topper. Can't wait to make it again!
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