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Spanish Style Vegetable Manchego Black Quinoa - CaliZona

Approx. 3 1/2 Cups

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

  1. First, rinse the quinoa well.
  2. Add all the ingredients into a small saucepan except for the poblano.
  3. Bring to a boil then mash the bouillon and cover the pot, turn to medium-low.

  4. 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.

  5. When finished cooking, remove from heat and let sit with the lid on for 15 more minutes.

Peppers

  1. 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.
  2. Char the peppers on all sides turning with a pair of tongs.
  3. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
  4. Take a paper towel and rub off the char. It’s ok to leave a little of the char.
  5. Slice in half and remove the seeds, stems and dice.

  6. When quinoa is finished cooking, stir in the poblano and Manchego.

  7. Spread onto a platter or bowl and top with the corn, tomatoes, cilantro and a little Manchego.