Recipe - Pintos And Quinoa Mexicana

1 Bag Birds Eye pepper stir
fry mix (it is just the
veggies) or use about 3
cups cut or sliced up bell pepper and
onions, mixed
3 cup Cooked pinto beans with
about One half cup liquid (up to
4)
2 cup Quinoa; rinsed well to
remove bitter coating
2 cup Frozen sweet corn
4 Clives garlic; minced (up to
6)
2 tablespoon Chili powder
1 teaspoon Ground cumin seed
2 teaspoon Ground oregano or marjoram
1 teaspoon Salt
4 cup 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@cornell.edu on Nov
21, 1997