Organic Quinoa And Black Bean Pilaf Recipe

Prepare quinoa

Place 1 cup rinsed quinoa in a fine-mesh sieve and rinse under cold water until water runs clear. Drain well.

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the finely diced onion and a pinch of salt; sauté until translucent, about 4–5 minutes.

Add the minced garlic, ground cumin and smoked paprika to the onion and cook, stirring, until fragrant, about 30 seconds.

Add the rinsed quinoa to the pan and stir to coat with the oil and spices, toasting gently for 1 minute.

Pour in 2 cups vegetable broth, bring to a boil, then reduce heat to low, cover and simmer until quinoa is tender and liquid is absorbed, about 15 minutes.

Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and stir in the drained/rinsed black beans, 1 teaspoon kosher salt, 1 teaspoon black pepper, chopped cilantro and 1 tablespoon lime juice. Adjust seasoning to taste.

While quinoa cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Add the sliced red bell pepper and shallot; sauté for 3–4 minutes until they begin to soften.

Add the zucchini half-moons and cook, stirring occasionally, until zucchini is tender and lightly browned, about 4–5 minutes.

Reduce heat to medium, add the baby spinach, sea salt and black pepper. Cook until spinach wilts, about 1–2 minutes. Remove from heat and stir in the lemon zest.

Taste and adjust seasoning. Keep vegetables warm until assembling the pilaf.

To make the romesco, combine the jarred roasted red peppers, blanched almonds, chopped tomato, 1 clove garlic, 1 tablespoon sherry vinegar, 1/2 teaspoon smoked paprika, red pepper flakes (if using) and 1/2 teaspoon kosher salt in a blender or food processor.

Pulse to combine, then stream in 1/4 cup olive oil while blending until a smooth but slightly textured sauce forms. Taste and adjust acidity or salt as needed. If sauce is very thick, add 1–2 tablespoons water to reach desired pourable consistency.

Transfer romesco to a bowl and set aside at room temperature. It can be made a day ahead and chilled; bring to room temp before serving.

Divide the quinoa and black bean mixture among 4 bowls or 2–3 main-course portions (see servings). Top each portion with a generous portion of sautéed vegetables.

Spoon 2–3 tablespoons romesco sauce over each bowl (more to taste).

Garnish with chopped parsley or extra cilantro, toasted almond slivers if using, and serve with lime wedges for squeezing over the pilaf.

Serve warm. Leftovers will keep covered in the refrigerator for up to 3 days; reheat gently and add fresh lime juice before serving.