Here is another awesome recipe that I was forced to find because of the cleanse (thank you, cleanse). I found it here and made some minor adjustments to the recipe. My adjustments are included in the recipe below.
1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, chopped
1.5 tablespoon chili powder
1.5 tablespoon ground cumin
1 (14 ounce) can crushed tomatoes
2 (19 ounce) cans black beans, rinsed and drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 zucchini, chopped
1 jalapeno pepper, seeded and minced
1 tablespoon minced chipotle peppers in adobo sauce
1 teaspoon dried oregano
salt and ground black pepper to taste
1 cup frozen corn
1/4 cup chopped fresh cilantro
3 cups of water
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender (about 15 to 20 minutes).
While the quinoa is cooking, heat the vegetable oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent. Add the garlic, chili powder, and cumin; cook and stir for 1 minute. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, chipotle pepper, water and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
After 20 minutes, stir in the quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat, and stir in the cilantro to serve. Garnish the dish with more cilantro and some avocado slices on top.
This is a really good one, you're going to want to try it!