Free Recipe Stir-Fry of Quinoa and Vegetables
Recipe Type: V Recipes
Recipe Preparation: cook
Cooking Ingredients for Stir-Fry of Quinoa and Vegetables Recipe
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
Stir-Fry of Quinoa and Vegetables Preparation
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.
Cooking Temperature:
Recipe Serves: 4
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