Quinoa-Stuffed Poblanos With Grilled Romesco Sauce

Name: Quinoa-Stuffed Poblanos With Grilled Romesco Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup red quinoa; 6 (very large) poblano chiles; 2 ears of corn, shucked; Extra-virgin olive oil, for grilling; 1/2 cup walnuts, toasted and finely chopped; 3 scallions, thinly sliced; 2 tablespoons (chopped) cilantro, plus sprigs for garnish; 1/4 cup (finely diced) fresh mozzarella; Salt; (Freshly) ground pepper

Servings: persons

1
In a saucepan, combine the quinoa with 1 cup of water and bring to a boil. Cover and simmer until the quinoa is tender, 18 minutes. Remove from the heat and let stand for 5 minutes; uncover and let cool.
2
Light a grill. Rub the poblanos and corn with oil and grill over high heat, turning occasionally, until the poblanos are charred all over and the corn is charred and tender, 5 minutes. Transfer the poblanos to a bowl, cover with plastic wrap and let stand for 5 minutes. Rub off the skins with a paper towel. Cut off the tops, then pull out and discard the cores.
3
In a large bowl, cut the corn kernels off the cobs. Add the walnuts, scallions, chopped cilantro, mozzarella and quinoa and season with salt and pepper. Lightly pack the quinoa into the poblanos. Replace the tops and secure with toothpicks.
4
Rub the poblanos with oil and grill over moderate heat, covered, turning the chiles occasionally, until tender, 15 minutes. Transfer the chiles to plates and remove the toothpicks. Garnish with cilantro sprigs and serve with the Grilled Romesco Sauce.

156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup red quinoa, 6 (very large) poblano chiles, 2 ears of corn, shucked, Extra-virgin olive oil, for grilling, and more.

Yes, Quinoa-Stuffed Poblanos With Grilled Romesco Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!