Ingredients: 8 POBLANO PEPPERS- ROASTED, PEELED& SEEDED,1 cup QUINOA,1 cup ORANGE JUICE,1 cup CHICKEN OR VEGETABLE STOCK,1/2 teaspoon SALT,6 SHITAKE MUSHROOMS- FINELY DICED,1 tablespoon OLIVE OIL,3/4 cup SPINACH THINLY SLICED,1/2 BUTTERNUT SQUASH,1/4 cup DRIED CURRANTS,1/4 cup TOASTED PECANS,1/2 teaspoon GROUND CORIANDER,1/2 teaspoon GROUND CUMIN,4 OZ FETA DICED INTO SMALL DICE,SAUCE: WE USED ROASTED TOMATO, BUT A MANGO SALSA WOULD BE LOVELY!
Instructions:
- HEAT THE OVEN TO 450*
- PLACE THE QUINOA, OJ AND STOCK INTO A SAUCEPAN. COOK UNTIL ALL THE LIQUID IS ABSORBED. ADD THE SALT TO TASTE.
- IN A SMALL SKILLET, SAUTE THE MUSHROOMS UNTIL LIGHTLY BROWNED. REMOVE FROM HEAT AND ADD THE SPINACH. STIR TO COMBINE AND SET ASIDE.
- PLACE THE 1/2 SQUASH IN A GLASS PIE PAN WITH ABOUT A 1/4 INCH OF WATER. COVER WITH PLASTIC WRAP AND MICROWAVE FOR 8-10 MINUTES UNTIL JUST SOFT BUT NOT MUSHY. DICED THE SQUASH INTO 1/4 CUBES AND SET ASIDE TO COOL SLIGHTLY.
- ADD THE CURRANTS, CUMIN AND CORIANDER TO THE QUINOA, STIR TO COMBINE. ADD THE MUSHROOMS & SPINACH, FETA AND THE SQUASH. TOSS LIGHTLY.
- FILL THE PEELED & SEEDED POBLANOS WITH THE QUINOA MIXTURE AND PLACE ON A COOKIE SHEET. BAKE FOR 10-15 MINUTES UNTIL THE MIXTURE IS HOT AND THE CHEESE IS SOFT.
- SERVE ON A POOL OF THE TOMATO SAUCE OR PAINT WITH THE MANGO VINAIGRETTE.
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