Thursday, July 1, 2010

Herb and Mixed Vegetable Quinoa Stew

2 Tbsp Butter
2 Tbsp. Olive Oil (or all olive oil)
1/2 onion, finely chopped
1 stick celery, chopped fine
3 cloves garlic, minced
1/2 tsp. dried basil
1/2 tsp. dried rosemary
dash black pepper
2 carrots, cut into coins
1 can corn, drained
2 large handfuls of frozen green beans
3 c. quinoa or rice, cooked
1 can black beans, drained and rinsed

Heat butter and oil in a skillet. Add onion, celery and garlic. Heat until celery is starting to get tender. Add basil, rosemary, black pepper, and carrots. Heat until carrots are almost tender. Add green beans, corn, and 1/4 cup of water. Cover and simmer until carrots are tender and green beans are cooked. Add quinoa (or rice) and black beans. Stir to mix well and heat through.

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