Roasted Poblano Quinoa
[Vegan]

For the Quinoa:

1. First, rinse the quinoa well.
2. Add all the ingredients into a small saucepan except for the poblano.
3. Bring to a boil then mash the bouillon and cover the pot, turn to medium-low.
4. Simmer for 15 minutes for white quinoa and 20 minutes for black quinoa. (I recommend using a timer)
5. When finished cooking, remove from heat and let sit with the lid on for 5 more minutes.

For the Peppers:

1. Roast the poblanos on the stovetop on medium-high heat. A gas stove works the best but it will work fine on an electric stove.
2. Char the peppers on all sides turning with a pair of tongs.
3. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
4. Take a paper towel and rub off the char. It’s ok to leave a little of the char.
5. Slice in half and remove the seeds, stems and dice.
6. When quinoa is finished cooking, stir in the poblano.