QUINOA AND BLACK BEAN STEW WITH ZUCCHINI
Spicy and healthy

Serves 4

TIME 25 MINUTES

Quinoa is an especially nutritious grain from South America, rich in protein, iron, and essential minerals. Rinse quinoa before cooking to wash away any traces of the bitter protective coating, called saponin, that may not have been removed in processing. Containing vegetables, beans, and grain, this dish is a complete meal.

2 tablespoons canola oil medium
1 onion, minced medium zucchini, cut into
1/2-inch dice
1 jalapeno or other fresh chile,
stemmed, seeded if desired,
and minced
1 cup quinoa, rinsed several times
under cold water
2 teaspoons chile powder
1/2 teaspoon ground cumin Salt
1 15-ounce can black beans, drained
and rinsed
2 tablespoons minced fresh cilantro
leaves
1. Heat oil in large saucepan. Add onion, zucchini, and jalapeno and cook, stirring often, over medium-high heat until tender, about 5 minutes.

2. Stir in quinoa, chile powder, cumin, and 1/2 teaspoon salt. Cook, stirring often, until spices are fragrant, about 1 minute. Add 2 cups water, bring to boil, reduce heat, cover, and simmer until tender, about 15 minutes.

3. Uncover pot and stir in beans. Cook, stirring often, just until heated through, about 2 minutes. Stir in cilantro and adjust seasonings. Serve immediately.

PER SERVING: 383 calories, 16g protein, 10g fat, 59g carbohydrates, 13g fiber, 446mg sodium, 7% vitamin A, 11% vitamin C, 8% calcium

I love Quinoa! I'll have to try this recipe sometime.

Dang, that sounds good.