Lemon Quinoa and Rice Pilaf for Chiles Rellenos

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!



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