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
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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