Directions:
- 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.
- 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. Yield: 9 servings (2-1/4 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 226.22 Kcal (947 kJ) | ||
| Calories from fat | 63.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.03g | 11% | |
|---|---|---|---|
| Cholesterol | 28.43mg | 9% | |
| Sodium | 344.5mg | 14% | |
| Potassium | 415.54mg | 9% | |
| Total Carbs | 29.51g | 10% | |
| Sugars | 5.09g | 20% | |
| Dietary Fiber | 3.89g | 16% | |
| Protein | 11.97g | 24% | |
| Vitamin C | 20.3mg | 34% | |
| Iron | 2.8mg | 15% | |
| Calcium | 71.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 98.86 Kcal (414 kJ) | ||
| Calories from fat | 27.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.07g | 11% | |
|---|---|---|---|
| Cholesterol | 12.42mg | 9% | |
| Sodium | 150.55mg | 14% | |
| Potassium | 181.59mg | 9% | |
| Total Carbs | 12.9g | 10% | |
| Sugars | 2.23g | 20% | |
| Dietary Fiber | 1.7g | 16% | |
| Protein | 5.23g | 24% | |
| Vitamin C | 8.9mg | 34% | |
| Iron | 1.2mg | 15% | |
| Calcium | 31.2mg | 7% | |
* 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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