Recipe for Pintos and Quinoa Mexicana

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
1 bag	Birds Eye pepper stir fry mix (it is just the veggies) or use about 3 cups sliced bell pepper and onions, mixed
3 cup	Cooked pinto beans with about 1/2 cup liquid (up to 4)
2 cup	Quinoa, rinsed well to remove bitter coating
2 cup	Frozen sweet corn
4 x	Clives garlic, minced (up to 6)
2 tbl	Chili powder
1 tsp	Ground cumin seed
2 tsp	Ground oregano or marjoram
1 tsp	Salt

Instructions:

Instructions: Pour peppers and onions mix into large skillet or dutch oven, if using the frozen, sautee until most of the water has cooked out, no oil is required, fresh veggies will saute in their own liquid, add a tablespoon of olive oil if you insist :-)

Add herbs and spices, saute for another minute or two. Add all other ingredients, bring to a simmer, cover loosely and simmer for about 20 minutes, remove heat and let stand, covered for another 10 minutes.

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