This delicious Spanish Style Vegetable Manchego Black Quinoa is a side dish that can accompany any Mexican dish or it can be enjoyed all by itself. It’s perfect alongside some black beans and a salad. Serve with tortillas or bread and olive oil.
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 extremely versatile!
Enjoy with a dry Rosé, Sauvignon Blanc, Albariño, Chenin Blanc or a Verdelho.
Spanish Style Vegetable Manchego Black Quinoa - CaliZona
Ingredients
- 1 - 2 Poblano Peppers depends on how much poblano you like - roasted
- 1 Cup Black Quinoa
- 1 3/4 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
- 3/4 Cup Manchego Cheese - finely shredded - or to taste
Toppings
- 1/2 Cup Cilantro - minced
- 1 Ear or 1 Cup Corn - fresh or frozen and thawed
- 2 Small Tomato - wedged or diced
Instructions
Quinoa
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First, rinse the quinoa well.
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Add all the ingredients into a small saucepan except for the poblano.
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Bring to a boil then mash the bouillon and cover the pot, turn to medium-low.
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Simmer for 20 minutes. (I recommend using a timer) Make sure all water is gone. You can cook it for a couple more minutes if not.
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When finished cooking, remove from heat and let sit with the lid on for 15 more minutes.
Peppers
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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.
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Char the peppers on all sides turning with a pair of tongs.
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When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
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Take a paper towel and rub off the char. It’s ok to leave a little of the char.
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Slice in half and remove the seeds, stems and dice.
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When quinoa is finished cooking, stir in the poblano and Manchego.
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Spread onto a platter or bowl and top with the corn, tomatoes, cilantro and a little Manchego.
Health Benefits:
Quinoa is a superfood 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 with 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 the 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 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.
