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["To grill the poblanos and corn:
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Light grill. While grill heats, rub the poblanos with oil. Grill over high heat until poblanos are charred all over, approximately 5 minutes. Remove from grill and place in a bowl covered with plastic wrap for at least 5 minutes. When heat cools to medium, grill corn until tender, turning every 5 minutes for approximately 15 - 20 minutes. Set corn aside to cool.", "To cook the quinoa:
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Add the rinsed quinoa to a saucepan and turn heat to high. Allow some of the residual water to cook off, then add 1 2/3 cups water to the pan. Bring to a boil, then reduce heat to medium-low, cover, and simmer until quinoa has absorbed all of the water, about 15 minutes. Let stand off of heat, covered, for 5 minutes. Then remove lid and fluff in pan with a fork.", "To make the vinaigrette:
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While the quinoa cooks, combine all of the ingredients for the vinaigrette in a small bowl and whisk to combine.", "To finish the poblanos and corn:
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Use paper towels or a kitchen towel to rub the skin off of the poblanos. Remove the stems and the seeds, chop the peppers, and set aside in a mixing bowl.
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Remove the husks and silks from the corn. Cut the kernels from the cobs and add them to the bowl of chopped poblano.", "Assemble the quinoa:
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Mix the quinoa with the poblanos and corn. Add the pumpkin seeds, cilantro, queso fresco and vinaigrette and toss until all ingredients are well-combined. Garnish with extra cilantro and serve."]
