RECIPE REVIEW: Quinoa Stuffed Poblanos

Saute onions and garlic in EVOO (1-2 min) in medium sauce pan and add one cup of raw quinoa and stir until the quinoa is covered in the oil and slightly browned (also 1-2 min). Now add 2 cups of liquid, can be water, but veggie stock is preferable for a richer flavor, bring to a boil and then cover and simmer (15 min).

Pre heat oven at 375 degrees.

Wash several poblano peppers and on a gas stove top use tongs to blacken their outside. You will need to have a large paper bag standing by, a grocery bag works great. Once thoroughly blackened place peppers in bag and close tightly for several minutes to allow them to steam, remove and then also remove as much of the blackened outer material as possible. Now make a careful incision lengthwise along the pepper to create a vessel for the stuffing mixture, and clean out some but not all the seeds (depending on how spicy you want it to be).

Saute mushrooms in EVOO and season with chile powder and salt and pepper. Dice dried cherries, apricots and hand pick the leaves of fresh cilantro. Also crumble queso fresco.

Once all the liquid has evaporated from the quinoa you are ready to add to it the mushrooms, diced dried cherries and apricots and fresh cilantro as well as the crumbled queso fresco. Mix together and then stuff your peppers.

Fill the bottom of a glass baking dish with enchiladas sauce (green or red) and move you peppers into it, then top them with more crumbled queso fresco and bake for 25 min.

Top with more fresh cilantro and sour cream and serve with sharp cheddar quesodillas.

Enjoy, I sure did!!!!! Thanks to ARW!!!!!!!!!