Veggie-Quinoa Stuffed Chiles

By • August 24, 2013 0 Comments

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Author Notes: These delicious and hearty chilies can be either vegetarian or vegan, For Vegan - just use vegetable stock and don’t add the cheese. Either way, they’re delicious and satisfying. Chris Paulk

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Serves 4-6

  • 8 Poblano peppers-roasted peeled and seeded
  • 1 cup Quinoa
  • 1 cup Orange Juice
  • 1 cup Chicken or vegetable stock
  • 1/2 teaspoon salt
  • 6 Shitake Mushrooms Finely Diced
  • 1 /2 Butternut squash
  • 1/2 cup Dried Currants
  • 1/2 cup Toasted Pecans -chopped
  • 1/2 teaspoon Ground Coriander
  • 1/2 teaspoon Ground Cumin
  • 1/2 cup Feta -diced into small dice
  1. HEAT THE OVEN TO 450*
  2. PLACE THE QUINOA, ORANGE JUICE AND STOCK INTO A SAUCEPAN. COOK UNTIL ALL THE LIQUID IS ABSORBED. ADD THE SALT TO TASTE.
  3. N A SMALL SKILLET, SAUTE THE MUSHROOMS UNTIL LIGHTLY BROWNED. REMOVE FROM HEAT AND ADD THE SPINACH. STIR TO COMBINE AND SET ASIDE.
  4. PLACE THE 1/2 SQUASH IN A GLASS PIE PAN WITH ABOUT A 1/4 INCH OF WATER. COVER WITH PLASTIC WRAP AND MICROWAVE FOR 8-10 MINUTES UNTIL JUST SOFT BUT NOT MUSHY. REMOVE FROM THE WATER AND DICE THE SQUASH INTO 1/4 “ CUBES AND SET ASIDE TO COOL SLIGHTLY.
  5. ADD THE CURRANTS, CUMIN AND CORIANDER TO THE QUINOA, STIR TO COMBINE. ADD THE MUSHROOMS & SPINACH, FETA AND THE SQUASH. TOSS LIGHTLY.
  6. FILL THE PEELED & SEEDED POBLANOS WITH THE QUINOA MIXTURE AND PLACE ON A COOKIE SHEET. BAKE FOR 10-15 MINUTES UNTIL THE MIXTURE IS HOT AND THE CHEESE IS SOFT.
  7. YOU CAN SERVE THESE ON A POOL OF ROASTED TOMATO SAUCE, WITH A MANGO SALSA OR TANGY TOMATO VINAIGRETTE.

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