Mexican Street Corn & Black Bean Stuffed Poblano Peppers with Cilantro-Lime Quinoa

Ingredients

• 4 whole poblano peppers, large, for stuffing
• 8 oz tempeh, cut into small cubes
• 1 1/2 cans (15 oz) black beans, canned, drained and rinsed
• 2 cups corn kernels, fresh or frozen, thawed if frozen
• 3/4 cup raw cashews, soaked 15 min in hot water, drained
• 3 tbsp lime juice, fresh, divided
• 4 cloves garlic cloves, minced
• 1 1/2 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 3 tbsp olive oil, divided
• 1/2 cup red onion, diced
• 1/2 cup fresh cilantro, chopped, divided
• 1 1/2 cups quinoa, uncooked
• 3 cups vegetable broth
• 1/2 cup pepitas (pumpkin seeds), toasted
• 1 whole jalapeño, sliced, for garnish
• to taste pinch sea salt
• to taste pinch black pepper

Instructions

1. 1

   Begin cooking quinoa: Rinse quinoa, toast in a dry pot for 2 minutes, add vegetable broth, bring to boil, reduce heat and simmer 15 minutes covered. When done, fluff and stir in 2 tbsp lime juice and half the cilantro.

2. 2

   While quinoa cooks, char poblano peppers over a gas flame or under the broiler until blackened on all sides (about 3-4 minutes per side). Transfer to a sealed bag for 5 minutes to steam, then peel away the charred skin under cool running water. Make a slit along the side and carefully remove seeds, leaving stem intact.