INGREDIENTS
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1 cup quinoa, cooked
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1 15-ounce can pinto beans, drained and rinsed
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1/4 cup tomato paste
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1 tablespoon dried oregano
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1 teaspoon garlic powder
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Salt
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Black pepper
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4 slices mozzarella cheese
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Shredded Parmesan cheese
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Fresh basil
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Tomato sauce