Stir Fry of Quinoa and Vegetables (Michele Urvater) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1/4 cup olive oil |
1 carrot, peeled and cut into 1/4inch dice |
1/2 red, green and yellow bell pepper, cut into 1/4inch dice |
1 stalk celery, cut into 1/4-inch dice |
1 minced clove garlic |
1 cup canned black beans, drained and rinsed |
2 cups cooked quinoa |
salt and freshly ground black pepper |
1/2 cup chopped roasted pecans |
2 tablespoons minced fresh mint |
Directions:
1. 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.
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