3 cups sliced bell peppers and onions, mixed

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 Tablespoons chili powder

1 teaspoon ground cumin seed

2 teaspoons ground oregano

1 teaspoon salt

Saute peppers and onions in a large skillet and saute in a small amount of oil. Add herbs and spices, saute for another minut or two. Add remaining ingredients, bring to a simer. cover loosely and simmer for about 20 minutes, Remove from heat and let stand covered for another 10 minutes. Serves 4-6.

Recipe courtesy Quinoa Corporation