This is a delicious Roasted Poblano Quinoa side dish you can use to accompany any Mexican dish. Did you know that quinoa is actually a seed and not a grain?  It happens to be related to beetroot, Swiss chard and spinach.  It’s mild, tasty and fulfilling! This Roasted Poblano Quinoa is great alongside some black beans and a salad. Serve it with tortillas or bread and olive oil.  

Roasted Poblano Quinoa [Vegan]



For the Quinoa:

  • 1 - 2 Poblano Peppers depends on how much poblano you like - roasted
  • 1 Cup Quinoa - your choice
  • 1 3/4 Cups Filtered Water
  • 1 Vegetable Bouillon Cube - salt free
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 - 2 Cloves Garlic -whole
  • 1/2 Teaspoon Sea Salt or to taste

For the Toppings:

  • Cilantro - minced
  • Corn - fresh or frozen and thawed
  • Tomato - diced
  • vegan Cheese - finely shredded


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.