| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetable | 4 | Servings |
INGREDIENTS
| 1/4 | c | Broth; vinegar or wine for sauteing |
| 1 | Stalk carrot; peeled and cut into 1/4inch dice | |
| 1/2 | Red bell pepper; cut into 1/4-inch dice | |
| 1/2 | Green bell pepper; cut into 1/4-inch dice | |
| 1/2 | 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 | c | Canned black beans; drained and rinsed |
| 2 | c | Cooked quinoa |
| Salt and freshly ground black pepper | ||
| 1/2 | c | Chopped roasted and salted chickpeas |
| 2 | tb | Minced fresh herb of choice |
INSTRUCTIONS
Date: Fri, 26 Apr 1996 17:15:04 -0700 (PDT) From: "Tina D. Bell" <tdbell@altair.csustan.edu> 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, http://www.erols.com/hosey.
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