Pintos and quinoa mexicana
1 Servings
Ingredients
| Quantity | 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 |
Directions
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