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Recipe courtesy of Michele Urvater

Show: Cooking Monday-Friday

Episode: Quinoa

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Total:: 30 min
Prep:: 20 min
Cook:: 10 min

Yield:: 4 servings

Level:: Easy

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.

My Private Notes

Name: Stir Fry of Quinoa and Vegetables
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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

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