Prep Time::30 mins
Cook Time::30 mins
Total Time:: 1 hr
Servings::10
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) cans black beans, rinsed and drained
1 (28 ounce) can crushed tomatoes
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
¼ cup chopped fresh cilantro
Directions
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.
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.
Stir in quinoa and corn. Cook until corn is heated through, about 5 minutes. Remove from the heat, stir in cilantro, and serve.