| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Rice/grain- | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Olive oil |
| 1 | Carrot, peeled cut into | |
| 1/4inch dice | ||
| 1/2 | Red, green and yellow bell | |
| pepper 1/4 inch dice | ||
| 1 | Stalk celery, 1/4-inch dice | |
| 1 | Minced clove garlic | |
| 1 | c | Canned black beans, drained |
| and rinsed | ||
| 2 | c | Cooked quinoa |
| Salt and freshly ground | ||
| black pepper | ||
| 1/2 | c | Chopped roasted pecans |
| 2 | T | Minced fresh mint |
INSTRUCTIONS
Heat the olive oil 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 pecans and mint. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Busted by Gail Shermeyer by TVFN Website on April 21, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6680 Posted to MC-Recipe Digest V1 #608 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 502
Calories From Fat: 169
Total Fat: 19g
Cholesterol: 0mg
Sodium: 202.5mg
Potassium: 738.2mg
Carbohydrates: 67.6g
Fiber: 10.6g
Sugar: 1.2g
Protein: 16.2g