1/3 cup of kinoa seeds, 1/2 glass of water, 240 ml of vegetable juice, 450 ml of canned beans and canned tomatoes, 2 red bell peppers, 2 green chili peppers, 180 g onion, 450 g zucchini zucchini, 4 cloves of garlic, 4 tsp olive oil, 1 tbsp. chilli powder, 1 teaspoon Ground cumin, 1/2 tsp. paprika, 1/4 tsp. of salt.
Heat the frying pan. Cut in half the Bulgarian pepper and chili, remove the seeds and all the entrails from them. Screw the pieces into foil and fry for 10 minutes until the cuticle turns black. Fold the finished pepper in a paper or plastic bag, close tightly and leave for 10 minutes. After this, it is easy to peel and roughly cut into medium pieces. Heat the large frying pan to a high temperature. Add the olive oil and fry the sliced zucchini, onions and garlic for four minutes. Add chilli powder, ground cumin and paprika and fry, stirring constantly, for 30 seconds. Add fried peppers, half a cup of water, kinoa, vegetable juice, canned tomatoes and beans, salt and bring everything to a boil. Cover with a lid, reduce heat and simmer for another 20 minutes, until the film becomes tender and crumbly.