1/4 cup olive oil
2 slices fresh ginger
1 stalk carrot, peeled and cut into 1/4 inch dice
1/2 red, green and yellow bell pepper, cut into 1/4 inch 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 whole grain Amaranth
Salt and freshly ground black pepper
1/2 cup chopped roasted cashews
2 Tbsp minced fresh mint
Heat the olive oil in a large skillet. Add the carrot, bell peppers,
ginger and celery and sauté for 5 minutes or until tender but still crisp.
Stir in the garlic, black beans and Amaranth 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 cashews and mint.
