Barrio Style Quinoa Stuffed Poblanos

Poblano peppers roast wonderfully in the oven and combine nicely with quinoa and tomato sauce.  Try these for lunch!

Barrio Style Quinoa Stuffed Poblanos

All you need
½ Cup quinoa, uncooked
1 Cup water
2 medium size Poblano peppers (sometimes labeled as Pasilla)
1 Tbsp fresh lemon juice
1 Tsp extra virgin olive oil
½ Tbsp white wine vinegar
½ Tsp ground black pepper, ½ tsp garlic powder, ¼ tsp salt

For tomato sauce mixture
¾ Cup tomato sauce, no salt added
¾ Cup water
¼ Tsp ground black pepper, ¼ teaspoon garlic powder, dash of salt
½ Tsp fresh lemon juice

What you do
Bring water to boil in 2 qt pot, add quinoa, stir, reduce heat to simmer and cook for 15 minutes
When quinoa is ready, place in mixing bowl and add seasoning, olive oil, vinegar, and lemon juice
Cut slit in flat side of Poblano from stem to tip, wash out interior with water and remove seeds as desired
Rub olive oil on inside and outside of peppers
Stuff Poblanos with quinoa until filled
Place in 8x8 roasting pan with water, tomato sauce, and seasoning (except salt and lemon juice)
Spoon 1 tsp tomato sauce mixture over quinoa in Poblano peppers sprinkle dash of salt and lemon juice over Poblanos as well
Heat in oven at 400F for 30 minutes
Remove, let cool, and serve with tomato sauce surrounding Poblano on plate

Things to consider
Add small amounts of black beans, corn, or boiled yam to quinoa mixture if desired.

Good to know
Servings – 2
Different Vegetables Consumed - 1
Total Time – 50 minutes
Prep Time - 20 minutes
Cook Time - 30 minutes