Ingredients
1 cup quinoa, rinsed3-1/2 cups water, divided1/2 pound lean ground turkey1 large sweet onion, chopped1 medium sweet red pepper, chopped4 garlic cloves, minced1 tablespoon chili powder1 tablespoon ground cumin1/2 teaspoon ground cinnamon2 cans (15 ounces each) black beans, rinsed and drained1 can (28 ounces) crushed tomatoes1 medium zucchini, chopped1 chipotle pepper in adobo sauce, chopped1 tablespoon adobo sauce1 bay leaf1 teaspoon dried oregano1/2 teaspoon salt1/4 teaspoon pepper1 cup frozen corn, thawed1/4 cup minced fresh cilantroOptional toppings: Cubed avocado, shredded Monterey Jack cheese
Preparation
In a large saucepan, bring quinoa and 2 cups water to a boil. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork and set aside.
Meanwhile, in a large saucepan coated with cooking spray, cook the turkey, onion, red pepper and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the chili powder, cumin and cinnamon; cook 2 minutes longer. If desired, serve with optional toppings.
Add the black beans, tomatoes, zucchini, chipotle pepper, adobo sauce, bay leaf, oregano, salt, pepper and remaining water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in corn and quinoa; heat through. Discard bay leaf; stir in cilantro. Serve with optional toppings as desired.
