Mexican Quinoa with Pinto Beans
1 large green or red bell pepper, diced small
1 medium onion, diced small
1 tablespoon extra virgin olive oil
2 15 oz. cans pinto beans, rinsed
2 cups cooked white or red quinoa
2 cups corn
3 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon sea salt
1/2 cup water
- Heat oil in a large skillet over medium heat. Add the peppers and onions and sauté for 5 minutes. Add the chili powder and cumin and sauté for another minute or two.
- Add all the other ingredients, bring to a simmer, cover loosely, and cook for 15 minutes. Taste and add more seasoning if needed. Serves 4 – 6.
To cook quinoa:
Combine 1 cup quinoa with 2 1/2 cups water and 1/2 teaspoon sea salt in a large saucepan. Bring to a boil, reduce heat to low, cover, and cook 15 minutes until water is absorbed. Let sit with cover on for another 5 minutes.