Mexican Quinoa with Pinto Beans - Oryana

Ingredients

• 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