After my Keenwah post; I had a couple of requests for some recipes using quinoa. Here is one you will be pleasantly surprised with. It is hearty and loaded with the 'good stuff'.
A bowl of this spicy Quinoa and Roasted
Pepper Chili guarantees to get you through your Friday Night football game. This
vegetarian chili is loaded with fresh vegetables, pinto beans, quinoa and
gets a special zing from poblano chiles.
Ingredients
1 red bell pepper
1 poblano chile
2 teaspoons olive oil
3 cups chopped zucchini
2 good sized shallots, diced
4 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon Spanish smoked
paprika
1/2 cup water
1/3 cup uncooked quinoa, rinsed
1/4 teaspoon kosher salt
1 (14.5-ounce) can fire-roasted
diced tomatoes with chipotles, undrained
1 (15-ounce) can no-salt-added
pinto beans, rinsed and drained
2 cups low-sodium vegetable juice
Preparation:
1. Preheat broiler.
2. Cut bell peppers and chiles in
half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a
foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until
blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes.
Peel and coarsely chop.
3. Heat a large Dutch oven over
medium-high heat. Add oil to pan; swirl to coat. Add zucchini, onion, and
garlic; sauté 4 minutes. Stir in chili powder, cumin, and paprika; sauté for 30
seconds. Add roasted peppers and chiles, 1/2 cup water, and remaining
ingredients; bring to a boil. Reduce heat to medium-low; cover and simmer for
20 minutes or until quinoa is tender.
Nutritional Information
Amount per serving Calories: 258
Fat: 6.3g
Saturated fat: 0.9g
Monounsaturated fat: 3.6g
Polyunsaturated fat: 1.2g
Protein: 9.7g
Carbohydrate: 42.1g
Fiber: 9.8g
Cholesterol: 0.0mg
Iron: 3.7mg
Sodium: 330mg
Calcium: 108mg
(The original recipe came from Cooking Light Magazine, December 2011. I tested and tweaked it... just for you.)
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