Quinoa and Bean Pilaf Recipe

Name: Quinoa and Bean Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Heat the olive oil in a large skillet over medium-high heat.
2
Add the bell peppers, scallion whites and celery and cook, stirring, until soft, about 5 minutes.
3
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.
4
Stir in the quinoa, then add 2 cups water and the beans.
5
Bring to a simmer and cook, stirring often, until most of the water is absorbed and the quinoa is cooked through, about 15 minutes.
6
Add up to 1/4 cup more water if necessary.
7
Remove the skillet from the heat and stir in the spinach until just wilted.
8
Stir in 1/2 teaspoon salt and half each of the scallion greens and cheese.
9
Divide among bowls and sprinkle with the remaining scallion greens and cheese.
10
Serve with hot sauce.
11
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
12
Photograph by Christopher Testani

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Quinoa and Bean Pilaf falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quinoa and Bean Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions