Quinoa and Bean Pilaf

Photo by Sherry A.
Adapted from google.com

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Adapted from google.com

Ingredients

  • 2 2

    2 tablespoons extra-virgin olive oil

  • 2 2 1 1/2-inch

    peppers (1 red, 1 green), cut into 1/2-inch pieces

  • 3 3

    3 scallions, sliced (white and green parts separated)

  • 2 2

    2 stalks celery, diced

  • 2 2

    2 cloves garlic, finely chopped

  • 2 2

    2 tablespoons tomato paste

  • Pinch Pinch of cayenne pepper

  • Kosher salt

  • 1 1

    1 cup quinoa

  • 2 15-ounce 2 15-ounce

    15-ounce cans black and/or kidney beans, drained and rinsed

  • 4 4 3

    cups baby spinach (about 3 ounces)

  • 1/2 1/2

    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

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: