Quinoa With Roasted Poblanos, Cilantro, And Lime

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James Beard


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1 cup quinoa

2 cups chicken or vegetable stock, or water

½ bay leaf

1 teaspoon kosher salt

1 lime, zest cut with a vegetable peeler

¼ cup extra virgin olive oil

1 medium white or yellow onion, finely chopped

2 garlic cloves, minced

¼ teaspoon ground cumin

4 large poblano peppers or other mild chiles or bell peppers, roasted, seeded, and diced

½ bunch cilantro, chopped

Freshly ground black pepper

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