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, .

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