Poblanos and Sausage Quinoa
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Ingredients
1 cup quinoa, uncooked
7 oz any chicken sausage, casings removed
1 tbsp coconut oil or avocado oil
1 medium red onion, finely chopped
2 large red bell peppers, finely chopped
1 large green bell pepper, finely chopped
6 smaller poblanos, finely chopped
1 tsp cumin
1 tsp salt
1/2 tsp chili powder
3 lime wedges, squeezed
Directions
Cook quinoa as per package instructions. In the meanwhile, prepare vegetables.
Preheat large non-stick skillet on medium heat and add chicken sausage meat. Cook until cooked through and browned pieces appear, stirring and breaking into small pieces with spatula. Transfer to a large bowl or dish.
Return skillet to medium heat and swirl oil to coat. Add onions and saute until translucent, stirring occasionally. Add red, green and poblano peppers and cook for another 5 minutes or so, stirring occasionally. Peppers should be fragrant and golden brown sides appear on some.
Return sausage to the skillet and add cumin, salt and chili powder. Stir well, remove from heat and transfer to a previously used bowl or dish. Fluff quinoa with a fork, add to a bowl, squeeze lime on top and stir gently until well mixed. Serve hot or cold.
Storage Instructions: Refrigerate in a glass airtight container for up to 5 days.
From ifoodreal.com