Quinoa with Corn and Poblano Peppers
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:
6-7 scallions
1 tsp olive oil
1 large ear corn
2 poblano peppers
1 cup quinoa, rinsed thoroughly and drained thoroughly and drained through a fine mesh strainer (not necessary with the pre-rinsed type)
1 1/2 cup water
1/4 tsp salt
2 Tbsp chopped fresh cilantro
3 Tbsp roasted, lightly salted pepitas
1 Tbsp extra virgin olive oil
1 Tbsp lime juice
Freshly ground black pepper to taste
Instructions:
Light a fire in your grill. Brush the scallions and peppers with oil. Carefully pull back the husks of the corn part way, remove the silk and replace the husks (don’t worry that the corn isn’t completely covered – the husks will mostly burn off.) Grill all the vegetables at once over hot coals. The scallions will be done in 3-4 minutes, the peppers should be nicely charred all over in 6-7 minutes, and the corn in 7-8 minutes.
Chop the scallions, discarding any ends that got completely dried out during the grilling.) Cut off the kernels off the corn using a sharp knife. Put the peppers in a bowl, cover and let sit for 15 minutes. Slip off the blistered skin and dice, discarding the seeds.
Put the dry quinoa in a heavy-bottomed saucepan on medium-high heat. Toast the grains until they turn slightly golden and smell nutty. Add the boiling water and salt, and stir. Cover, reduce heat and simmer for 15 minutes or until the grains display a little white thread. Fluff with a fork.
Add the grilled corn, poblanos, scallions, cilantro, olive oil and pepitas to the quinoa. Season to taste with pepper and serve.
Serves 4.
From whatwouldcathyeat.com