Always trying to find things to stuff into my poblanos, this rice and quinoa mix goes really well with the smokiness of the roasted peppers.
- 1 cup rinsed quinoa
- 1 cup rinsed rice
- 3 cups vegetable broth
- 1 1/2 tsp kosher salt
- 1/2 medium onion diced
- 3 garlic cloves minced
- 2 – 3 tbsp oil
- 1/3 cup slivered almonds
- 1/2 cup pecans
- 1/4 tsp pepper
- 1 tsp turmeric
- 1/2 tsp ground cumin
- the juice and zest from 1 large lemon
- 1/3 cup fresh chopped parsley
Step 1 – heat 2 tbsp oil in a saute pan, add the diced onion and cook until golden brown, stir in the minced garlic, rice and the quinoa; toast until the rice is golden brown, stirring frequently to avoid burning; add the cumin, turmeric and continue to stir until fragrant, pour in 3 cups of vegetable broth; add the lemon juice/zest, salt, pepper and bring to a boil; reduce heat and simmer for 15 minutes, turn off heat and let rest for 15 more minutes.
Step 2 – in a dry skillet toast the almonds with the pecans until fragrant and lightly toasted then chop them up with a knife; when the pilaf is ready fluff with a fork, add the fresh chopped parsley, the toasted chopped nuts and if desired a bit more lemon juice.
This dish is great on its own or as a side dish, but stuffing it in a roasted pepper is a must. Enjoy!