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.
Nutrition Facts: 1 cup equals 264 calories
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|Serving Size: 1 Serving (420g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 31 (11%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 16.4mg||5 %|
|Sodium 876.7mg||30 %|
|Potassium 678.1mg||18 %|
|Total Carbohydrate 47.2g||14 %|
|Dietary Fiber 11.2g||45 %|
|Sugars, other 36g|
|Protein 17.3g||25 %|
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Calories per serving: 281
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