Quinoa and Bean Pilaf

This is a quick, tasty, and filling meal.  You can serve in a bowl as the picture shows, or in a tortilla as a burrito or quesadilla filling.  I like mine topped with guacamole and hot sauce!

Ingredients:

2 Tbsp 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, minced

2 Tbsp tomato paste

Pinch of cayenne pepper

salt

1 cup quinoa

2, 15 oz cans of black and/or kidney beans, drained and rinsed (I used both kidney and black beans)

4 cups baby spinach (I didn't have spinach on hand so I used swiss chard and it came out great)

1/4 cup Diaya brand dairy-free shredded cheese 

Hot sauce and guacamole for topping

Directions:

Heat the olive oil in a large skillet over med-high heat.  Add the bell peppers, scallion whites and celery.  Cook, stirring, until soft, about 5 min.  Add garlic, tomato paste, cayenne, and 1/2 tsp salt.  Cook, stirring often until the tomato paste turns brick red, about 2 min.  Stir in quinoa, then add 2 cups water and the beans.  Bring to a simmer (with lid tilted on skillet) and cook, stirring often, until most of the water is absorbed and quinoa is cooked through, about 15 minutes.  Add up to 1/4 cup more water if necessary.

Remove skillet from the heat and stir in the spinach just until wilted.  Stir in another 1/2 tsp salt, half of the scallion greens, and half of the cheese (optional).   Divide among bowls and sprinkle with remaining scallion greens and cheese.  Top with hot sauce and guacamole.  Serve in a dish, or as filling for a burrito or quesadilla.

Recipe adapted from: http://www.foodnetwork.com/recipes/food-network-kitchens/quinoa-and-bean-pilaf-recipe/index.html