Stir-fry of quinoa and vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Broth; vinegar or wine for sauteing |
| 1 | Stalk carrot; peeled and cut into 1/4inch dice | |
| ½ | Red bell pepper; cut into 1/4-inch dice | |
| ½ | Green bell pepper; cut into 1/4-inch dice | |
| ½ | Yellow bell pepper; cut into 1/4-inch dice (instead of the yellow pepper; I added corn; to complement the beans) | |
| 1 | Stalk celery; cut into 1/4 inch dice | |
| 1 | Clove garlic; minced | |
| 1 | cup | Canned black beans; drained and rinsed |
| 2 | cups | Cooked quinoa |
| Salt and freshly ground black pepper | ||
| ½ | cup | Chopped roasted and salted chickpeas |
| 2 | tablespoons | Minced fresh herb of choice |
Directions
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, .