Quinoa with Roasted Poblanos, Cilantro, and Lime | James Beard Foundation

Ingredients

• 1 cup quinoa
• 2 cups chicken or vegetable stock, or water
• 1/2 bay leaf
• 1 teaspoon kosher salt
• 1 lime, zest cut with a vegetable peeler
• 1/4 cup extra virgin olive oil
• 1 medium white or yellow onion, finely chopped
• 2 garlic cloves, minced
• 1/4 teaspoon ground cumin
• 4 large poblano peppers or other mild chiles or bell peppers, roasted, seeded, and diced
• 1/2 bunch cilantro, chopped
• Freshly ground black pepper