Primary Ingredients
2 cups Quinoa
2½ cups water
2 Tablespoon extra virgin olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1 Anaheim chile
2 ears corn, kernels cut off the cob
1-pint cherry tomatoes halved
2 teaspoons smoked paprika
1 cup crumbled queso fresco
1 bunch cilantro picked and chopped(Reserve stems for chicken marinade)
1 lime, juiced
Salt and pepper to taste
Primary Technique
- Rinse quinoa in a fine-mesh strainer under cold running water. Bring 2½ cups of water to a boil and add quinoa, reduce to a simmer, and cover for 15 minutes. Remove from heat (keeping a lid on) and let rest for 5 minutes. Then remove the lid, fluff with a fork, and let cool to room temperature
- Brush Anaheim chile with extra virgin olive oil and place directly over a burner set on high. Roast all sides until blackened. Remove from heat and place in a plastic bag to steam. Let cool for 10 minutes, then peel, remove seeds, and dice.
- Add 2 tablespoons of extra virgin olive oil to a large sauté pan on medium heat. Add onions, stir occasionally, and cook until slightly caramelized, (about 8 minutes). Add garlic to the pan and cook for 2 minutes, then add corn and turn heat to high stirring constantly. Once cooked through add smoked paprika, salt, and pepper to taste. Add cooked quinoa and toss the pan to incorporate.
- Once cooled, place in a large bowl and add lime juice, crumbled queso fresco, cilantro, and tomatoes. Adjust seasoning if needed.
