Roasted Poblano Quinoa with Cilantro, Corn and Tomato

This is a delicious Roasted Poblano Quinoa side dish you can use to accompany any Mexican dish.  It’s great alongside some black beans and a salad.  Serve it with tortillas or bread and olive oil.

Roasted-Poblano-Quinoa-1 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!

roasted-poblano-quinoa Enjoy with a dry Rosé, Sauvignon Blanc, Albariño, Chenin Blanc or a Verdelho.

Roasted-Poblano-Quinoa-2 Roasted Poblano Quinoa Recipe:

Approx. 3 1/2 Cups

  • 1 – 2 Poblano Peppers (depends on how much poblano you like) – roasted
  • 1 Cup Quinoa – your choice
  • 2 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
  • Cilantro – minced
  • Corn – fresh or frozen and thawed
  • Tomato – diced
  • Manchego Cheese – finely shredded

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, then simmer for 15 minutes for white and 20 minutes for black. (I recommend using a timer)

When finished cooking, remove from heat and let sit with the lid on for 5 more minutes.


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.


Health Benefits:

Quinoa is a super food that is extremely nutrient rich and it is a complete protein source and high in fiber, which helps digestion heart health.   It contains more antioxidants, vitamins and nutrients than any other grain. Unlike most grains quinoa has a significant amount of gamma-tocopherol of the vitamin E family, which helps some inflammatory issues.  It is a good source of magnesium (helps metabolism, cardiovascular, and blood vessel function, which is helpful for migraine headaches). Quinoa contains the antioxidant flavonoids quercetin and kaempferol even more than in cranberries.  It is helpful in regulation of blood sugar and also reduces your chances of developing type 2 diabetes.

Poblano Peppers are extremely high in vitamin C; just one pepper has 95% of your daily value.  They are great for your immune system and help to reduce inflammation like in arthritis and asthma.  They are also helpful with the increase of oxygen helping the body to burn more calories 20 minutes after eating peppers.  They are full of vitamin A, vitamin K, and potassium.


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