|Quinoa and Black Bean Stew With Zucchini|
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.
From: Jack Bishop
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