Quinoa and Bean Pilaf
(from Luckee’s recipe box)
Source: Food Network
Prep time: 25 minutes
Cook time: 15 minutes
Serves 4 people
Categories: Main/Vegetarian
Ingredients
- 2 tbls extra-virgin olive oil
- 2 bell peppers (1 red, 1 green), cut into 1/2 in pieces
- 3 scallions, sliced (white and green parts separated)
- 2 celery stalks, diced
- 2 garlic cloves, finely chopped
- 2 tbls tomato paste
- 1 cup quinoa
- 2 15 oz cans black and/or kidney beans, drained and rinsed
- 4 cups baby spinach
- 1/2 cup shredded cheddar or pepper jack cheese
- Hot sauce, for serving (optional)
- Pinch of cayenne pepper
- Kosher salt
Directions
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Heat olive oil in a large skillet over med-high heat. Add peppers, celery, and scallion whites and cook, stirring until soft, about 5 mins.
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Add the garlic, tomato paste, cayenne and ½ tsp salt and cook, stirring often until the tomato paste turns brick red, about 2 minutes.
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Stir in the quinoa, and then add 2 cups water and the beans. Bring to a simmer and cook, stirring often until most the water is absorbed and the quinoa is cooked through, about 15 mins. Add up to ¼ more water in needed.
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Remove from heat and stir in spinach until just wilted. Stir in ½ tsp salt, cheese, and remaining scallions. Serve with hot sauce.