Yield: 4 Servings
Measure | Ingredient |
---|---|
¼ cup | Broth; vinegar or wine for sauteing |
1 \N | Stalk carrot; peeled and cut into 1/4inch dice |
½ \N | Red bell pepper; cut into 1/4-inch dice |
½ \N | Green bell pepper; cut into 1/4-inch dice |
½ \N | Yellow bell pepper; cut into 1/4-inch dice (instead of the yellow pepper; I added corn; to complement the beans) |
1 \N | Stalk celery; cut into 1/4 inch dice |
1 \N | Clove garlic; minced |
1 cup | Canned black beans; drained and rinsed |
2 cups | Cooked quinoa |
\N \N | Salt and freshly ground black pepper |
½ cup | Chopped roasted and salted chickpeas |
2 tablespoons | Minced fresh herb of choice |
Date: Fri, 26 Apr 1996 17:15:04 -0700 (PDT) From: "Tina D. Bell" <tdbell@...> Source: COOKING MONDAY TO FRIDAY, SHOW #MF6680, ADAPTED BY TINA BELL Heat the broth, vinegar or wine 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 chickpeas and herb. Yield: 4 servings NOTE: I like basil and double strength broth with 2 tablespoons of red wine FATFREE DIGEST V96 #123
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .