Quinoa and Bean Pilaf (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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) |
Directions:
1. 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.
2. 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.
3. 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
4. Photograph by Christopher Testani
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