Quinoa-Stuffed Poblanos with Grilled Romesco Sauce

Name: Quinoa-Stuffed Poblanos with Grilled Romesco Sauce
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 45
Cuisine: Spanish, European
Ingredients: 2 Tbsps (chopped) cilantro, plus sprigs for garnish; 2 ears of corn, shucked; 355 milliliters Grilled Romesco Sauce; 59 milliliters (finely diced) fresh mozzarella; 45 servings Extra-virgin olive oil, for grilling; 45 servings Freshly ground pepper; 6 larges (very large) poblano chiles; 118 milliliters red quinoa; 45 servings Salt; 3 scallions, thinly sliced; 118 milliliters walnuts, toasted and finely chopped

Quinoa-Stuffed Poblanos with Grilled Romesco Sauce might be just the hor d'oeuvre you are searching for. This gluten free and vegetarian recipe serves 45. One serving contains 165 calories, 1g of protein, and 15g of fat. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. Head to the store and pick up grilled romesco sauce, scallions, pepper, and a few other things to make it today. This recipe is typical of European cuisine.

Instructions

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.

Ingredients you will need

Quinoa

Water

Equipment you will use

Sauce Pan

Remove from the heat and let stand for 5 minutes; uncover and let cool.

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.

Ingredients you will need

Poblano Pepper

Corn

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Grill

Transfer the poblanos to a bowl, cover with plastic wrap and let stand for 5 minutes. Rub off the skins with a paper towel.

Ingredients you will need

Poblano Pepper

Wrap

Dry Seasoning Rub

Equipment you will use

Plastic Wrap

Paper Towels

Bowl

Cut off the tops, then pull out and discard the cores.

In a large bowl, cut the corn kernels off the cobs.

Ingredients you will need

Corn Kernels

Equipment you will use

Bowl

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.

Ingredients you will need

Salt And Pepper