| 1/4 | c | Broth; vinegar or wine for sauteing |
| 1 | | Stalk carrot; peeled and cut into 1/4inch dice |
| 1/2 | | Red bell pepper; cut into 1/4-inch dice |
| 1/2 | | Green bell pepper; cut into 1/4-inch dice |
| 1/2 | | Yellow bell pepper; cut into 1/4-inch dice (instead of the yellow pepper; I added corn; to complement the beans) |
| 1 | | Stalk celery; cut into 1/4 inch dice |
| 1 | | Clove garlic; minced |
| 1 | c | Canned black beans; drained and rinsed |
| 2 | c | Cooked quinoa |
| | Salt and freshly ground black pepper |
| 1/2 | c | Chopped roasted and salted chickpeas |
| 2 | tb | Minced fresh herb of choice |
