Title: Pintos and Quinoa Mexicana
Categories: None
Yield: 1 Servings

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 c Cooked pinto beans with
-about 1/2 cup liquid (up to
-4)
2 c Quinoa; rinsed well to
-remove bitter coating
2 c Frozen sweet corn
4 Clives garlic; minced (up to
-6)
2 tb Chili powder
1 ts Ground cumin seed
2 ts Ground oregano or marjoram
1 ts Salt
4 c 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 on Nov
21, 1997