Categories: Main/Vegetarian

Ingredients

• 2 tbls extra-virgin olive oil
• 2 bell peppers (1 red, 1 green), cut into 1/2 in pieces
• 3 scallions, sliced (white and green parts separated)
• 2 celery stalks, diced
• 2 garlic cloves, finely chopped
• 2 tbls tomato paste
• 1 cup quinoa
• 2 15 oz cans black and/or kidney beans, drained and rinsed
• 4 cups baby spinach
• 1/2 cup shredded cheddar or pepper jack cheese
• Hot sauce, for serving (optional)
• Pinch of cayenne pepper
• Kosher salt

Directions

1. Heat olive oil in a large skillet over med-high heat. Add peppers, celery, and scallion whites and cook, stirring until soft, about 5 mins.

2. Add the garlic, tomato paste, cayenne and ½ tsp salt and cook, stirring often until the tomato paste turns brick red, about 2 minutes.

3. Stir in the quinoa, and then add 2 cups water and the beans. Bring to a simmer and cook, stirring often until most the water is absorbed and the quinoa is cooked through, about 15 mins. Add up to ¼ more water in needed.

4. Remove from heat and stir in spinach until just wilted. Stir in ½ tsp salt, cheese, and remaining scallions. Serve with hot sauce.

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