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