| 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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