Pintos And Quinoa Mexicana
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Mexican | 1 | Servings | |
INGREDIENTS
| 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 | ||
| 2 | c | Quinoa, rinsed well to |
| remove bitter coating | ||
| 2 | c | Frozen sweet corn |
| 4 | Clives garlic, minced up to | |
| 2 | T | Chili powder |
| 1 | t | Ground cumin seed |
| 2 | t | Ground oregano or marjoram |
| 1 | t | Salt |
| 4 | c | Water |
INSTRUCTIONS
4 6 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
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Nutrition (calculated from recipe ingredients)
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Calories: 2243
Calories From Fat: 278
Total Fat: 31.6g
Cholesterol: 0mg
Sodium: 5572mg
Potassium: 5056.9mg
Carbohydrates: 412.3g
Fiber: 73.5g
Sugar: 18.8g
Protein: 95.9g