Monday, May 3, 2010

Mexican Quinoa with Pinto Beans

Aw, yeah, I grilled my own corn, in the husk no less.


I served the corn with Mexican Quinoa with Pinto Beans. This is a recipe I got off of an insert that came with Ancient Harvest quinoa. We loved it, such good flavor.

I omitted the frozen corn because I don't like kerneled corn mixed with other food. The inclusion in the recipe, however, was the inspiration for the grilled corn on the side.

Mexican Quinoa with Pinto Beans

3 cups sliced bell pepper and onions
4-6 garlic cloves, minced
3-4 cups cooked pinto beans (2 cups dried beans yields 4 cups cooked beans)
2-3 cups cooked quinoa
2 cups sweet corn
2 Tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
2 cups water (or liquid from cooked pinto beans)

Saute peppers, onions, and garlic in a large skillet or pot using a small amount of olive oil (and/or some of the reserved liquid from the pinto beans). Add chili powder, cumin, and salt, and saute for another minute or two. Add pinto beans, cooked quinoa, frozen corn, and water (or liquid from beans). Bring to a simmer, cover loosely and simmer for about 20 minutes. Remove from heat and let stand covered for another 10 minutes. Makes 4-6 servings.

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