| 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 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 683
Calories From Fat: 106
Total Fat: 12.3g
Cholesterol: <1mg
Sodium: 640.9mg
Potassium: 1563.5mg
Carbohydrates: 111.6g
Fiber: 25.2g
Sugar: 3.6g
Protein: 35g