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Quinoa Recipes
> Poblanos with Quinoa Stuffing And Chile Sauce
8 medium Poblano peppers
4 cups of low sodium chicken stock
2 cups of Quinoa
2 tablespoons of Olive oil
3 Carrots; trimmed and diced
1 medium of red onion; diced
1 cup of chopped walnuts; toasted
2 tablespoons of fresh oregano; minced
6 ounces of soft goat cheese; crumbled
1/2 teaspoon of salt
1/4 teaspoon of fresh ground pepper
Olive oil cooking spray
Toasted walnuts; for garnish
Oregano leaves; for garnish
-ANCHO CHILE SAUCE-
3 dried ancho peppers
1 3/4 cups of chicken stock; low sodium
1/2 teaspoon of salt
1/2 teaspoon of ground cumin
Roast poblanos over gas flame or under broiler, until blackened,
turning as needed. Transfer to a bowl, cover tightly with plastic,
and let steam until cool enough to handle, 10 to 15 minutes. Peel
peppers. With stems intact, slit each pepper lengthwise on one side
only. Open slightly; remove all seeds, keeping pepper as intact as
possible. Reserve peppers. Bring stock to a boil in medium saucepan,
add quinoa, stir well, and reduce heat to a simmer. Cover and cook
until stock has been absorbed, 12 to 16 minutes. Set aside to cool.
Heat oil in medium skillet over medium-low heat. Add carrots and
onions; cook, stirring, until onions are translucent, 8 to 10
minutes. Transfer carrot mixture to quinoa. Stir in walnuts,
oregano, cheese, salt, and pepper. Heat oven to 400ºF.
Lightly spray a large ovenproof casserole with cooking spray. Fill
each pepper with quinoa mixture; arrange in casserole. Heat peppers
in oven until warm, and tops are slightly crusty, 20 to 30 minutes.
Make Ancho-Chile Sauce: Toast peppers on hot skillet, turning to
brown evenly. Transfer to a bowl; let cool. Slit peppers open;
remove stems and seeds. Reserve peppers; discard stems and seeds.
Place stock and toasted peppers in a small saucepan. Add salt and
cumin. Bring to a boil over high heat, reduce to a simmer, and cook
15 minutes until peppers are tender. Process mixture in a blender
until smooth. Reserve until needed. May be made 2 to 3 days ahead
and refrigerated. Warm ancho-chile sauce in small pan over medium
heat, if needed. To serve, arrange a pepper on each plate, surround
with sauce, and sprinkle with walnuts and oregano. Serve warm. Makes
8 servings.
Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted
for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving:
346 Calories (kcal); 15g Total Fat; (38% calories from fat); 12g
Protein; 45g Carbohydrate; 0mg Cholesterol; 293mg Sodium Food
Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit;
2 1/2 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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