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.

No additional tips available.

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

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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.

Quinoa and Bean Pilaf

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