Poblano-Stuffed Quinoa With Honey Lime Vinaigrette

• Quinoa Ingredients
• 6 Medium poblano chiles
• 3 ears of corn in husks, soaked in water for 10 minutes
• Extra-virgin olive oil
• 1 cup red quinoa, rinsed and drained in a mesh strainer (or white, or a mixture of the two-whatever you have on hand is fine!)
• 1 2/3 cups water
• 1/2 cup pumpkin seeds, toasted
• 1/2 cup cilantro, chopped, plus more for garnish
• 1/2 cup queso fresco, crumbled (feta or goat cheese would also work)
• Honey-Lime Vinaigrette (recipe follows)
• Honey-Lime Vinaigrette Ingredients
• 2 tablespoons lime juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon honey
• 1 clove of garlic, minced

1. To grill the poblanos and corn:rnLight grill. While grill heats, rub the poblanos with oil. Grill over high heat until poblanos are charred all over, approximately 5 minutes. Remove from grill and place in a bowl covered with plastic wrap for at least 5 minutes. When heat cools to medium, grill corn until tender, turning every 5 minutes for approximately 15 - 20 minutes. Set corn aside to cool.
2. To cook the quinoa:rnAdd the rinsed quinoa to a saucepan and turn heat to high. Allow some of the residual water to cook off, then add 1 2/3 cups water to the pan. Bring to a boil, then reduce heat to medium-low, cover, and simmer until quinoa has absorbed all of the water, about 15 minutes. Let stand off of heat, covered, for 5 minutes. Then remove lid and fluff in pan with a fork.
3. To make the vinaigrette:rnWhile the quinoa cooks, combine all of the ingredients for the vinaigrette in a small bowl and whisk to combine.
4. To finish the poblanos and corn:rnUse paper towels or a kitchen towel to rub the skin off of the poblanos. Remove the stems and the seeds, chop the peppers, and set aside in a mixing bowl.rnRemove the husks and silks from the corn. Cut the kernels from the cobs and add them to the bowl of chopped poblano.
5. Assemble the quinoa:rnMix the quinoa with the poblanos and corn. Add the pumpkin seeds, cilantro, queso fresco and vinaigrette and toss until all ingredients are well-combined. Garnish with extra cilantro and serve.

ingredients, poblano chiles, corn, extravirgin olive oil, red quinoa, water, pumpkin seeds, cilantro, queso fresco, honey, honey, lime juice, extravirgin olive oil, white wine vinegar, honey, clove of garlic

Taken from food52.com/recipes/23665-poblano-stuffed-quinoa-with-honey-lime-vinaigrette (may not work)