Directions:
- Preheat broiler.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 830.22 Kcal (3476 kJ) | ||
| Calories from fat | 211.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.47g | 36% | |
|---|---|---|---|
| Cholesterol | 3.33mg | 1% | |
| Sodium | 1002.91mg | 42% | |
| Potassium | 5076.57mg | 108% | |
| Total Carbs | 121.04g | 40% | |
| Sugars | 29.17g | 117% | |
| Dietary Fiber | 27.09g | 108% | |
| Protein | 39.36g | 79% | |
| Vitamin C | 567.2mg | 945% | |
| Vitamin A | 6mg | 200% | |
| Iron | 114.4mg | 635% | |
| Calcium | 367.6mg | 37% | |
| Amount Per 100 g | |||
| Calories | 47.09 Kcal (197 kJ) | ||
| Calories from fat | 11.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.33g | 36% | |
|---|---|---|---|
| Cholesterol | 0.19mg | 1% | |
| Sodium | 56.89mg | 42% | |
| Potassium | 287.97mg | 108% | |
| Total Carbs | 6.87g | 40% | |
| Sugars | 1.65g | 117% | |
| Dietary Fiber | 1.54g | 108% | |
| Protein | 2.23g | 79% | |
| Vitamin C | 32.2mg | 945% | |
| Vitamin A | 0.3mg | 200% | |
| Iron | 6.5mg | 635% | |
| Calcium | 20.9mg | 37% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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