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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | Uncooked quinoa | 2 | cups (8 fl oz) | vegetable broth, fat free | 1 | tablespoon | olive oil | 1/2 | cup, chopped | Onion, chopped | 1/2 | pepper | seeded jalapeno pepper | 2 | teaspoons | garlic minced | 1 | medium (approx 2-3/4" long, 2-1/2" dia) | green pepper | 1 | medium (approx 2-3/4" long, 2-1/2" dia) | red bell peppers | 1 | tablespoon | chili powder | 1 | teaspoon | cumin, ground | 1/4 | teaspoon | cayenne pepper, to taste | 2 | cups | Pinto Beans, drained and rinsed | 1 | can, 15 oz (303 x 406) | tomato sauce, use 15 oz can | 1/2 | cup (8 fl oz) | water |
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Steps
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Sequence
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Step
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| | 1 | Cook Quinoa in broth. While that is cooking, slice peppers in half and remove seeds. Par-boil the peppers in water for 3 to 4 minutes. | | 2 | Add olive oil to pan and sauté onion, jalapeno pepper for a few minutes until tender, add garlic and cook another minute or 2. Add tomato sauce and 1/2 can of water, drained and rinsed pinto beans. Add spices and simmer. | | 3 | Stir in the quinoa to the tomato bean mixture. Pour about 1/4 of mixture into bottom of baking dish. Put in pepper half''s and add rest of tomato quinoa mixture. Bake at 350 for 30 minutes or until bubbly. |
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