Created by: Coach Kelli Gillespie, CSCS

I love this recipe because it includes so many nutrient-dense ingredients that combine to form a flavorful, protein-rich and delicious meal. For a less-intense version you can substitute the poblano chiles with a milder chile, or throw in a few extra bell peppers. Either way, this makes for a great post-workout meal!

Yield: Serves 4 (serving size: 1 1/2 cups)

Total: 45 Minutes

 Nutritional Information:

Amount Per Serving

  • Calories: 258
  • Fat: 6.3 g
  • Saturated Fat: 0.9 g
  • Monounsaturated fat: 3.6 g
  • Polyunsaturated fat: 1.2 g
  • Protein: 9.7 g
  • Carbohydrate: 42.1 g
  • Fiber: 9.8 g
  • Cholesterol: 0.0 mg
  • Iron: 3.7 mg
  • Sodium: 430 mg
  • Calcium: 108 mg

Ingredients

  • 2 red 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

Preheat broiler.

  1. 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.
  2. 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.