In a small pot, combine quinoa and water and cook over medium heat, until the water is absorbed, 15-20 minutes.
In the meantime, in a large pot, heat olive oil over medium heat.
Add in the onions, and cook until translucent, about 5 minutes.
Add in the garlic, carrots, celery, jalapeño, bell peppers, and zucchini and cook until soft, about 10 minutes.
Then add in the beans, tomatoes, and sauce.
Stir in the chili powder, cumin, salt, pepper and quinoa.
Cook over low heat for 30 minutes.
Serve with greek yogurt and cheddar cheese.