| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 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)
- 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)
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 394 |
| Total Fat | 15 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 15 milligrams |
| Sodium | 724 milligrams |
| Carbohydrates | 53 grams |
| Dietary Fiber | 9 grams |
| Protein | 16 grams |
| Calories | 394 |
| Total Fat | 15 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 15 milligrams |
| Sodium | 724 milligrams |
| Carbohydrates | 53 grams |
| Dietary Fiber | 9 grams |
| Protein | 16 grams |
Reviews
I was surprised at how much I enjoyed this. The flavors were really good. I completely forgot to make the quinoa separately, as so many users suggested, but mine cooked beautifully along with everything else. I also added some sauteed shrimp on top to make it a bit more filling, and I loved it. Thanks for another great recipe, Food Network!
Yum and super easy
Great base recipe! Next time I’ll add cumin, and garnish with fresh tomato. I did cook the quinoa separately per other reviews and I added 1/2 cup corn just to use it up. Turned out great! DH said he would definitely eat it again even though it’s “healthy.” Ha!
Taste was great and definitely a hearty quinoa dish. The only problem was a lot of my quinoa did not open up. I’d recommend making the quinoa separately like another reviewer. Otherwise I enjoyed it. I left out the spinach and celery and didn’t miss it at all. I was also hesitant of the cheese but it was a great addition.
This recipe was full of flavor! Even good as a left over! Heated it up and added some more chopped spinach, tomatoes, a couple drops of pepper sauce and a little Balsamic Tomato Basil Dressing. MM Good!
I made this tonight, it was delicious!! Great with sauteed shrimp. I did not use the cheese, next time i’ll try it.
This recipe is terrible!!!! BLAH! BLAH BLAH!! It has real flavor, I’ll I can taste is the black beans. I have no idea how I’m going to repair to make it edible. 🙁
Just made tonight and it was so good! I added a jalepano and used a 1/2 sazon packet in place of salt..I didn’t have spinach so used the lettuce I had in hand..and it was sooo good! Will def keep this recipe on hand!
This was delicious and my entire family loved it! I did one can of each of the beans and made it just like the recipe. It was very hearty and “meaty” tasting to be a vegetarian dish. I highly recommend it!!
I omitted the spinach and cheese and didn’t miss them. The only problem was the quinoa didn’t cook fully. Next time I make it I’ll prepare the quinoa separately and add the other ingredients when the quinoa is done.