Happy Wednesday!

Get the ENERGY you need to get over the HUMP in the week with Quinoa – a fiber-rich carb AND a good source of protein (can you say DREAM FOOD?!) Try this tasty, healthy, energy inducing recipe…

Quinoa and Roasted Pepper Chili

INGREDIENTS:

• 2 poblano chiles
• bell peppers
• 2 poblano chiles
• 4 teaspoons olive oil
• 3 cups chopped zucchini
• 1 1/2 cups chopped onion
• 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
• 1 cup 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: 430mg
• Calcium: 108mg

Source: David Bonom, Cooking Light
DECEMBER 2011

Have you ever made chili with quinoa?