Body+Soul, 2009
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Yield
Serves 4
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Ingredients
- 4 large poblano peppers
- 2 teaspoons plus 1 tablespoon vegetable oil
- 1 tablespoon chopped chipotle chile in adobo
- 1 garlic clove
- Coarse salt and ground pepper
- 1/2 cup fresh cilantro leaves, roughly chopped, plus more for garnish
- 1/3 cup quinoa
- 8 ounces small mushrooms, such as white button or cremini, trimmed and quartered
- 1 cup frozen corn kernels
- 1 can (15 ounces) black soy beans, drained and rinsed
- 1 cup crumbled fresh goat cheese (4 ounces)
