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:
- First, rinse the quinoa well.
- Add all the ingredients into a small saucepan except for the poblano.
- Bring to a boil then mash the bouillon and cover the pot, turn to medium-low.
- Simmer for 15 minutes for white quinoa and 20 minutes for black quinoa. (I recommend using a timer)
- When finished cooking, remove from heat and let sit with the lid on for 5 more minutes.
For the Peppers:
- 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.
- Char the peppers on all sides turning with a pair of tongs.
- When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
- Take a paper towel and rub off the char. It’s ok to leave a little of the char.
- Slice in half and remove the seeds, stems and dice.
- When quinoa is finished cooking, stir in the poblano.