In a small pot, combine quinoa and water and heat over medium high heat until it reaches a boil.

Once boiling, cover with a lid and lower to a simmer.

Cook until the quinoa has absorbed the water, about 15-20 minutes.

In the meantime, in a large pot, heat olive oil over medium heat.

Add the diced chicken. Cook chicken until browned, about 6-8 minutes.

Remove chicken with a slotted spoon and set aside.

Then, add onions and cook until translucent, about 5 minutes.

Add garlic, bell peppers, and zucchini, and cook until softened about 10 minutes.

Then add back the chicken.

Pour in the tomatoes, tomato sauce, beans and quinoa, and stir until combined.

Then add the cumin, chili powder and salt and pepper.

Cook over low heat for 30 minutes.