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4

Chile Poblano de relleno de Quinoa

25 mins
20 mins
Low
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Nothing richer than a stuffed chile, its great contribution of vitamin c and its quinoa filling, surely you will ask for more. In addition they are bathed in a creamy avocado sauce that will better complement your diet.
Learn more about Gabriela Morales

Ingredients

4 portions
  • 4 poblano peppers, roasted and deveined
  • 2 tablespoons olive oil
  • 2 tablespoons onion, finely chopped
  • 1 teaspoon garlic, finely chopped
  • 1 ancho chili pepper, cut into strips
  • 2 potatoes, cut into cubes
  • 2 cups mushroom, filleted
  • 1 eggplant, cut into cubes
  • 1 cup quinoa, Cooked
  • to taste salt and pepper
  • 2 avocados
  • 3 tablespoons fresh coriander
  • 4 tablespoons soy milk
  • 1 lemon, just the juice

Preparation

In a pan over medium heat add the olive oil and add the onion, garlic, add the broad chili, potatoes, mushrooms, eggplant, quinoa and salt pepper.
Fill the chiles from the previous preparation. Reservation.
For the sauce, blend the avocados with the cilantro, the soy milk and the lemon juice, until it has the consistency of salsa, salpimenta.
Serve chili with the avocado sauce.

PRESENTATION

In an extended dish with a mirror of avocado sauce.

TIPS

You can occupy almond milk if you prefer.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (11)
Nila Figueroa
18/02/2020 02:18:06
Pienso que la papá y la berenjena no combina, pues podrías ser pesadito para digerir,sin embargo la probaremos. Gracias.
Chef German paredes rodriguez
17/02/2020 11:11:05
Excelente receta
Violeta Palma
23/04/2019 08:23:08
🤪
Primavera Carrillo Mendoza
28/03/2019 08:44:34
Super fácil. Gracias
GERARDO POSADAS
04/12/2018 15:00:54
Exquisita
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