Pintos and quinoa mexicana

Yield: 1 Servings

Measure 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 cups Cooked pinto beans with about 1/2 cup liquid (up to 4)
2 cups Quinoa; rinsed well to remove bitter coating
2 cups Frozen sweet corn
4 Clives garlic; minced (up to 6)
2 tablespoons Chili powder
1 teaspoon Ground cumin seed
2 teaspoons Ground oregano or marjoram
1 teaspoon Salt
4 cups Water

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.

Posted to fatfree digest V97 #272 by Jan Gordon <jrg14@...> on Nov 21, 1997

Similar recipes