Recipe - Stir-Fry Of Quinoa And Vegetables

One fourth cup Broth; vinegar or wine for
sauteing
1 Stalk carrot; peeled and cut
into 1/4inch dice
One half Red bell pepper; cut into
1/4inch dice
One half Green bell pepper; cut into
1/4inch dice
One half Yellow bell pepper; cut into
1/4inch 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 cup Cooked quinoa
Salt and freshly ground
black pepper
One half cup Chopped roasted and salted
chickpeas
2 tablespoon Minced fresh herb of choice

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.