Stir fry of quinoa and vegetables (mf)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 1 | Carrot, peeled, cut into 1/4inch dice | |
| ½ | Red, green and yellow bell pepper, 1/4 inch dice | |
| 1 | Stalk celery, 1/4-inch dice | |
| 1 | Minced clove garlic | |
| 1 | cup | Canned black beans, drained and rinsed |
| 2 | cups | Cooked quinoa |
| Salt and freshly ground black pepper | ||
| ½ | cup | Chopped roasted pecans |
| 2 | tablespoons | Minced fresh mint |
Directions
Heat the olive oil in a large skillet. Add the carrot, bell peppers, and celery and saute for 5 minutes or until tender but still crisp. Stir in the garlic, black beans and quinoa and cook until for a few minutes or until heated up. Season to taste with salt and pepper. Remove skillet from the heat and stir in pecans and mint.
Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
MC Busted by Gail Shermeyer by TVFN Website on April 21, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6680 Posted to MC-Recipe Digest V1 #608 by 4paws@... (Shermeyer-Gail) on May 12, 1997