1/2  poblano pepper
1/2  red bell pepper
1  small crookneck squash
4  large garlic cloves
1 cup boiling water
6  sun-dried tomatoes
1 cup quinoa
2 cups chicken broth
1/2 to 1 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon oregano
2 teaspoons extra-virgin olive oil
1/2 cup finely sliced green onions
1 cup cooked black beans, drained and rinsed
1/2 cup minced cilantro leaves
1/8 teaspoon salt
1  freshly ground black pepper
1/4 cup pinons

Roast the poblano and bell peppers, squash, and garlic, then peel and finely chop them (you don’t need to peel the squash). Pour the boiling water over the sun-dried tomatoes and soak for 10 to 15 minutes. Drain and finely chop after rehydrating.

Place the quinoa in a small bowl and add enough water to cover. Swish it around a bit, then drain. You may have to do this a couple of times. When the water runs clear, the quinoa should be ready to use. You may also put the quinoa in an ultra-fine strainer and run water over it. (If the strainer isn’t fine enough, the quinoa will slip through the holes.)

In a medium saucepan, mix together the quinoa, chicken broth, chili powder, cumin, and oregano (rub between fingers to release flavor); bring to a boil over high heat, then turn to low heat and simmer for 10 to 15 minutes, or until the grain has soaked up the broth. Remove from the burner and place in an appropriate-sized bowl; toss with olive oil. Immediately add all other ingredients, including the roasted vegetables, and toss. Serve warm.