Poblano QuinoaBake

Yasss…Friday is here!! AND it happens to be a looong weekend, woot! I’m keeping things super simple (and deliciously healthy) with this Poblano QuinoaBake. If you know me, which if you’ve been following along, you likely do – I LOVE me some hot peppers…and garlic. I wanted to create a simple creamy dish that could be topped with really, many different goodies – black beans, bbq corn, cilantro, tomatoes, avocado…you get my drift. Today, I topped with pea sprouts and toasted walnuts. When in doubt, just add nuts – amiright?! Keeping with the simplicity vibe. What I love about ‘bakes’, much of the flavour (& nutrients) is absorbed into the quinoa, or grain of choice. ALL that goodness trapped in one place. Is there any better way?? Have a safe & FUN filled weekend, my friends – xx

Poblano QuinoaBake
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Cuisine: *plant based + gluten free
Servings: 3
Author: thecrimsonsink
Ingredients
Poblano QuinoaBake
  • 3 poblano peppers, washed
  • 1 cup raw cashews - soaked in water for at least 2hrs & drained *hot water for 25mins
  • 2 cup unsweetened almond milk
  • 2 tbsp nutritional yeast
  • 1-1&1/2 tsp tsp sea salt
  • 3-5 large garlic cloves, minced *more if you're a fan
  • 1/2 cup red onion, finely chopped
  • 2 tbsp butter *plant based
  • 3/4 cup quinoa, uncooked
  • sea salt + pepper to taste
Instructions
Poblano QuinoaBake
  1. Wash & dry the poblano peppers. Lay the peppers down, on a flat side cut a thin strip out of the length of the peppers - enough so you can clean the seeds and pulp out. Remove the seeds & any whitefish pulp. Keep the stem in tack. Set aside.

  2. In a high speed blender, add the cashews, almond milk, nutritional yeast, sea salt, and garlic. Blend on high until smooth. Set aside.


  3. In a pan over med./low heat, melt the butter. Add the red onion and cook just until tender and fragrant. Turn the heat to low. Stir in the cashew mixture, and bring to a gentle boil. Add the quinoa. Stir well. Cook for 3mins and then remove from heat.


  4. Preheat the oven to 400*F.


  5. Place the prepared peppers into a 10inch baking dish or cast iron skillet. Use a spoon or small scoop to fill the majority of each pepper with the quinoa/cashew cream mixture, pouring the remainder around the peppers. Give the baking dish or skillet a little wiggle back & forth on a flat surface to remove any air bubbles.


  6. Cover the top of the baking dish with tinfoil and secure firmly around the edges. Place in the oven and cook for about 35mins. Don't be afraid to check on the 'bake' at the 30min mark to see how it's cooking - simply peel back the foil and then place it back on.


    Remove from the oven and take off the tinfoil. Top with your desired toppings. Serve.

Recipe Notes

~ If you don't consume much salt, stick with 1tsp. If you like things a little more salty, go with 1&1/2tsp.

~ Oven rack should be in the middle while baking.

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