Roasted Poblano Cilantro Quinoa
This Roasted Poblano Cilantro Quinoa is so good!
Just had to put that out there.
I’m not really sure why so I just go with it.
Roasted Poblano Cilantro Quinoa might sound like a lot of work but it actually is really quick to prepare.
If you don’t have a gas stove, you can follow the same basic idea using a gas grill.
After the pepper roasted, I peeled away the blacked skin and pureed the pepper.
Then, I chopped up some cilantro.
Mix that with the cooked quinoa and you’ve got Roasted Poblano Cilantro Quinoa.
You get tons of flavor from the roasted poblano and the cilantro adds a nice bit of flavor too, as well as adding a little pop of color.
I like to think of this Roasted Poblano Cilantro Quinoa as a healthier alternative to cilantro rice.
It is a great side dish for any Mexican meal but also works well as the base of a main dish.
Try it topped with some Crock Pot Mexican Chicken, Easy Black Bean Salad, and Roasted Tomatillo Guacamole for a Mexican Quinoa Bowl, as a filling alternative for chicken and rice burritos or Quinoa Stuffed Peppers.
Roasted Poblano Cilantro Quinoa is perfect for Meatless Mondays.
There are so many options!
- 1 cup quinoa
- 2 teaspoons butter
- 1 cup water
- 1 cup vegetable or chicken broth
- 1 1/2 teaspoon lime juice
- salt, to taste
- 1 poblano pepper, roasted
- 3 tablespoons finely chopped fresh cilantro
- Melt the butter over medium heat in a medium sized saucepan.
- Add the quinoa to the saucepan and cook, stirring often, until the quinoa is golden, about 5 minutes.
- Add the water, broth, lime juice and salt and bring to a boil.
- Cover and turn heat to low. Simmer on low for 15 minutes.
- After 15 minutes, turn the heat off but leave the lid on and let sit for 15 minutes.
- Meanwhile, roast the poblano pepper (see tips for how to roast peppers).
- After removing the charred skin, stem and seeds (if desired - I don't like mine too hot so I remove the seeds), puree the pepper using a blender or small food processor.
- Using a fork, fluff the quinoa and stir in the pureed poblano and chopped cilantro.
You may like adding the juice of half a lime or lime zest to this recipe.
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Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 91Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 6mgFiber 3gSugar 2gProtein 3g