Ingredients

• 2 cups water
• 1 cup uncooked quinoa , rinsed
• 1 tablespoon vegetable oil
• 1 onion , chopped
• 4 cloves garlic , chopped
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 2 , 19 ounce
• 1 , 28 ounce
• 1 green bell pepper , chopped
• 1 red bell pepper , chopped
• 1 zucchini , chopped
• 1 jalapeño pepper , seeded and minced
• 1 tablespoon minced chipotle peppers in adobo sauce
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 1 cup frozen corn
• 0.25 cups chopped fresh cilantro

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 to 20 minutes. Set aside.
2. 2 Meanwhile, heat oil in a large pot over medium heat. Add onion; cook and stir until onion softens and turns translucent, about 5 minutes. Add garlic, chili powder, and cumin; cook and stir for 1 minute to release the flavors. Stir in black beans, tomatoes, bell peppers, zucchini, jalapeño pepper, chipotle pepper, and oregano. Season with salt and pepper. Bring to a simmer over high heat, then reduce the heat to medium-low, cover, and simmer for 20 minutes.
3. 3 Stir in quinoa and corn. Cook until corn is heated through, about 5 minutes. Remove from the heat, stir in cilantro, and serve.

Nutrition per serving