Note to self: quinoa needs to rapidly boil during the entire cooking time in order to cook properly. Its not like rice where it simmers and then burns. Do it nice or do twice. Today, I did it twice.
The quinoa was added to cooked black beans (simmered with carrot, onion, garlic, and sun dried tomato), swiss cheese, Chihuahua cheese, marjoram, and cilantro to make a delicious stuffing for Poblano peppers. The peppers were served with Salsa Amarillo, squash salsa, guacamole, and blue corn tortilla chips.
Salsa Amarillo was yellow bell pepper, onions, garlic, cinnamon, allspice, coriander and water cooked down until soft. The mixture is then blended with lime juice, tomatillos, and salt to make a wonderfully sweet puree.
Squash salsa was made of blanched yellow summer squash, zucchini, and carrots. Then we added chopped chipotle in Adobo sauce, lime juice, cilantro, red onion, and sugar.
Finally, the trick to a good guacamole is to salt it, salt it, and keep salting it. Extra salt is needed to cut the fattiness of the avocado and make all the other flavors shine.
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