Quinoa and Bean Pilaf
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 394
- Total Fat
- 15 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 15 milligrams
- Sodium
- 724 milligrams
- Carbohydrates
- 53 grams
- Dietary Fiber
- 9 grams
- Protein
- 16 grams
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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)
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.