February

Ingredients

Yield: 13, 1-cup servings

• 1½ c. water
• 8 oz. InHarvest Sunrise Blend with Quinoa Flakes®
• 2 T. extra virgin olive oil
• 1 qt. potatoes, frozen, diced
• 1½ c. onion, diced
• 5 c. bell pepper, diced
• 1¼ lbs. corned beef, cooked, diced
• 1 T. paprika
• 1 T. chili powder
• ¼ t. cayenne pepper
• ¼ c. flat leaf parsley, chopped

Directions

1. Bring water to a boil in large pot, stir in InHarvest Sunrise Blend with Quinoa Flakes®. Remove from heat and cover for 20 minutes, reserve.
2.  Heat oil in large pot, stir in potatoes and onions. Cook until lightly browned.
3.  Add peppers, corned beef and spices, continue to cook until heated through.
4. Garnish with parsley and serve.

Nutrition Facts
Per serving: 300 cal., 12 g pro., 35 g carb., 4 g fiber, 13 g fat, 45 mg chol., 540 mg sod.

Chef’s note: Serve with poached or fried eggs.