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Serves
4-6
Author Notes
These delicious and hearty chilies can be either vegetarian or vegan, For Vegan – just use vegetable stock and don’t add the cheese. Either way, they’re delicious and satisfying. —Chris Paulk
Ingredients
8
Poblano peppers-roasted peeled and seeded
1 cup
Quinoa
1 cup
Orange Juice
1 cup
Chicken or vegetable stock
1/2 teaspoon
salt
6
Shitake Mushrooms Finely Diced
1 /2
Butternut squash
1/2 cup
Dried Currants
1/2 cup
Toasted Pecans -chopped
1/2 teaspoon
Ground Coriander
1/2 teaspoon
Ground Cumin
1/2 cup
Feta -diced into small dice
Directions
- HEAT THE OVEN TO 450*
- PLACE THE QUINOA, ORANGE JUICE AND STOCK INTO A SAUCEPAN. COOK UNTIL ALL THE LIQUID IS ABSORBED. ADD THE SALT TO TASTE.
- N A SMALL SKILLET, SAUTE THE MUSHROOMS UNTIL LIGHTLY BROWNED. REMOVE FROM HEAT AND ADD THE SPINACH. STIR TO COMBINE AND SET ASIDE.
- PLACE THE 1/2 SQUASH IN A GLASS PIE PAN WITH ABOUT A 1/4 INCH OF WATER. COVER WITH PLASTIC WRAP AND MICROWAVE FOR 8-10 MINUTES UNTIL JUST SOFT BUT NOT MUSHY. REMOVE FROM THE WATER AND DICE THE SQUASH INTO 1/4 “ CUBES AND SET ASIDE TO COOL SLIGHTLY.
- ADD THE CURRANTS, CUMIN AND CORIANDER TO THE QUINOA, STIR TO COMBINE. ADD THE MUSHROOMS & SPINACH, FETA AND THE SQUASH. TOSS LIGHTLY.
- FILL THE PEELED & SEEDED POBLANOS WITH THE QUINOA MIXTURE AND PLACE ON A COOKIE SHEET. BAKE FOR 10-15 MINUTES UNTIL THE MIXTURE IS HOT AND THE CHEESE IS SOFT.
- YOU CAN SERVE THESE ON A POOL OF ROASTED TOMATO SAUCE, WITH A MANGO SALSA OR TANGY TOMATO VINAIGRETTE.
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