Quinoa and Bean Pilaf

Ingredients:

• 1 cup quinoa
• 2 x 425g cans black beans and/or kidney beans, rinsed
• 2 tbsp. l. olive oil
• 2 sweet peppers (1 red, 1 green), cut into 1 cm pieces.
• 3 green onions, thinly sliced ​​(white parts separated from green parts)
• 2 stalks celery, diced
• 2 cloves garlic, finely chopped
• 2 tbsp tomato paste
• A pinch of cayenne pepper
• 4 cups spinach (about 100 g)
• 0.5 cups grated cheddar or pepper jack cheese
• Hot sauce, for serving (optional)

Preparation:

1. Heat the olive oil in a large skillet over medium-high heat. Add the bell pepper, white onion, and celery and cook, stirring, until softened, about 5 minutes. Add the garlic, tomato paste, cayenne pepper, and 1/2 teaspoon salt and cook, stirring frequently, until the tomato paste turns brick-red, about 2 minutes.
2. Add the quinoa, then add 2 cups of water and all the beans. Bring to a boil and cook, stirring frequently, 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 needed.
3. Remove the pan from the heat and stir in the spinach until wilted. Add 0.5 teaspoon of salt and half of each green onion and cheese. Divide among plates and top with the remaining herbs and cheese. Serve with hot sauce.