Rainbow Quinoa in Poblano Shells with Salsa, Grilled Corn, and Guacamole (serves 2-4)



Seems We are sharing an upper respiratory infection around the office this week and are feeling the need for hot and spicy comfort food. Since chicken soup is out of the question, tonight’s dinner will focus on a plant-based version of penicillin. The poblanos could be served warm or at room temperature, but since this is intended as a healing meal, we will be serving it hot. Here is a recipe for my guacamole. ~ Glyn

Rainbow Quinoa in Poblano Shells with Salsa, Grilled Corn, and Guacamole

2 large poblano peppers, halved, seeded and blanched
1 c rainbow quinoa
2 c vegetable broth
1 small onion, chopped
1 clove garlic, minced
1 small red chili, diced
2 tbsp. raw pumpkin seeds
1 tbsp. olive oil
½ tsp. ground cumin
¼ tsp. ground chipotle
Salt and Pepper to taste
1/4 c dry white wine

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Prepare the Quinoa in the vegetable broth. Meanwhile, sauté the pumpkin seed, chili, onion and garlic in the olive oil and season with the ground spices. Stir into the quinoa.

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Fill the poblanos with the quinoa mixture.  Place in a lightly oiled dish just large enough to hold the peppers.  Carefully pour 1/4 c white wine around the peppers.  Bake at 400F for 20 minutes or until heated through.  Serve topped with the salsa.

Salsa Crude
1 c. chopped tomatoes
¼ c. chopped onion
¼ c. chopped cilantro
1 small clove garlic, minced
1 jalapeno, finely diced
2 tbsp. fresh lime juice
1 tsp. olive oil
½ tsp. ground cumin
Salt and Pepper to taste

Combine all ingredients and let rest for half an hour to allow flavors to meld.

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Grilled Corn:
Brush husked corn with a bit of olive oil, season with salt and pepper and cumin (if desired). Broil or grill till golden brown, turning occasionally as it cooks.

Prepare your favorite Guacamole and serve alongside the Quinoa and Corn.

This entry was posted by Glyn Ruppe-Melnyk.

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