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Wednesday, September 22, 2010

Mexican Quinoa with pinto beans

Found this in my Quinoa booklet. I have pre-washed quinoa so don't need to rinse it. This is a good recipe for Fall! Quinoa is gluten free.

3 cups sliced bell pepper and onions, mixed (I used some red bells too)
3-4 cups cooked pinto beans with about 1/2 cup liquid
2 cups cooked quinoa
2 cups sweet corn
4-6 cloves garlic, minced
2 tab chili powder
1 teas ground cumin
2 teas ground oregano
1 tsp salt

Pour peppers and onions into large skillet and sauté in a small amount of oil. Add herbs and spices, sauté for another minute or two. Add all other ingredients, bring to a simmer, cover loosely and simmer about 20 minutes. Remove from heat and let stand covered for another ten minutes. Serves 4-6

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