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Quinoa and Bean Stuffed Poblanos

Steve Sando's style of cooking really emphasizes the ingredients of the New World...the chiles, beans and grains he grows, obviously, but also the methods he uses.  This riff on Chile Relleno is delicious, healthful and authentic.


  • 4 Poblano peppers
  • 1 tablespoon vegetable oil
  • 2 cups cooked quinoa
  • 1 cup cooked beans
  • 2 tablespoons olive oil
  • 1 1/2 cups ground buffalo (Steve calls for this - we used a spicy lamb sausage, but you could use beef or even ground turkey)
  • salt and pepper
  • 1 cup shredded Monterey Jack


Preheat the broiler of your oven for 10 minutes.  Toss the Poblanos with the vegetable oil and place on a sheet pan. Broil on all sides until completely blackened.  Place in a bowl, wrap tightly with plastic wrap and allow to steam for 10 minutes. Peel the peppers and set aside. Turn the oven to 450 degrees.

In a saute pan, heat the olive oil and cook the ground meat seasoned with salt and pepper. When cooked, stir in the quinoa and beans, check for seasoning and allow to cool slightly.

Take each pepper and cut a long slit in the side. Stuff with a good amount of the filling and top with cheese. Place in a baking dish and roast for 15 minutes, or until the cheese is bubbly and the filling hot.

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Quinoa Pilaf

Cooked like a pilaf, quinoa comes out moist and nutty.  You can serve it as is, or serve it underneath "saucy" things and allow the quinoa to absorb even more flavor.


  • 3 tablespoons olive oil
  • 1 cup minced onion
  • 3 cloves garlic, minced
  • 1/2 jalapeno, minced (optional)
  • 1 cup quinoa, rinsed under cold water
  • 2 cups chicken stock, vegetable stock or water
  • salt and pepper
  • chopped parsley, cilantro or chives, for garnish


Heat the olive oil in a saucepan and saute the onion until translucent.  Add the garlic and jalapeno and cook for another 3 - 4 minutes. Season with salt and pepper.

Stir in the quinoa and coat in the olive oil. Add the liquid and bring to a boil. Once boiling, lower to a simmer, cover and cook for 12 - 15 minutes.

Once the quinoa is cooked, turn off the heat and allow to sit for 5 minutes with the lid on. Fluff with a fork, stir in herbs and serve.


Quinoa from Rancho Gordo


If you've made any attempts at healthy eating in the past 5 years, you've no doubt crossed paths with quinoa. It's an incredible food - quinoa contains all of the essential amino acids of a complete protein, is high in magnesium, iron, phosphates, fiber and is gluten-free. But the best part is that it also tastes great!

Steve Sando has spent lots of time in South America, scouting growers of this ancient Andean crop. He works with a cooperative of small farmers in Bolivia to get the best hand-harvested quinoa in the world. When cooked, the seed (yes, it's a seed, not a grain) is fluffy and light in texture with a nutty, mild taste that absorbs flavors beautifully. We have two varieties of quinoa - the white and black seeds. There isn't a great difference in taste - perhaps, the black is a little stronger in flavor, but the black cooks to a gorgeous brick red hue.

Once it's cooked, (click under Serving Suggestions), quinoa is fantastic in salads with chopped tomatoes, cucumber and parsley or mint. It's great stuffed into peppers or tomatoes and baked - or stuffed into poblanos for Chile Relleno (click to the left for Steve's recipe). Quinoa is also nice with any number of sauces stirred in once it's cooked - a few spoonfuls of yogurt livened up with lime and cilantro, a bit of harissa and cilantro or even a dollop of tapenade with black olives and capers.

And our latest and new favorite preparation is quinoa for breakfast! You can cook it in milk, rather than water for more of a porridge-consistency. We like to boil it like pasta and drain. After it's cooled slightly, we stir in a little milk, brown sugar, almonds and a sliced banana on top. It's a fantastically-healthful way to start the day.

1 pound
Rancho Gordo
$7.00 (Currently Sold Out)


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