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.
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
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.
Amount per serving Calories: 258
Saturated fat: 0.9g
Monounsaturated fat: 3.6g
Polyunsaturated fat: 1.2g
(The original recipe came from Cooking Light Magazine, December 2011. I tested and tweaked it... just for you.)