- 1/3 cup quinoa, rinsed
- 2 bell peppers
- 2 jalapeno peppers
- 2 zucchini, chopped
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 can fire roasted diced tomatoes
- 1 can black beans, rinsed and drained
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 cup water
Preheat broiler. Cut peppers in half and remove seeds. Broil on foil-lined baking sheet 10 minutes, until well blackened. Place in bowl and cover tightly. After 10 minutes, remove skins and coarsely chop.
In a large pot, saute onion, zucchini, and garlic in olive oil until softened. Add in remaining ingredients and bring mixture to a boil. Reduce heat and simmer, covered, until quinoa is cooked.
(Recipe adapted from: http://www.myrecipes.com/recipe/quinoa-roasted-pepper-chili)