Quinoa and Roasted Pepper Chili

Directions

1. 1
   Preheat broiler.
2. 2
   Cut bell peppers and chiles in half lengthwise; discard seeds and membranes.
3. 3
   Place halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened.
4. 4
   Place in a paper bag; fold to close tightly.
5. 5
   Let stand 10 minutes. Peel and coarsely chop.
6. 6
   Heat a large Dutch oven over medium-high heat.
7. 7
   Add oil to pan; swirl to coat.
8. 8
   Add zucchini, onion, and garlic; saut 4 minutes. Stir in chili powder, cumin, and paprika; saut for 30 seconds.
9. 9
   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.