Quinoa-Stuffed Poblanos
Avocado-Ranch Salad
Ingredients
- ¼ cup quinoa
- 2 large poblano peppers
- 1 Tbsp olive oil, divided
- 4-oz frozen veggie crumbles
- ½ cup chopped onion
- ½ cup sliced mushrooms
- ½ cup frozen whole-kernel corn, thawed
- 1 Roma tomato, chopped
- ½ tsp ground cumin
- ¼ cup vegan crumbled feta cheese
- 2 Tbsp chopped fresh cilantro
Instructions
- Preheat oven to 475°F. Cook quinoa according to package directions.
- Place peppers on a foil-lined baking sheet; rub with ½ Tbsp oil. Bake 15 to 18 minutes or until slightly charred, turning once; slightly cool, and remove skins using paper towels.
- Meanwhile, cook crumbles in ½ Tbsp hot oil in a large skillet over medium-high heat 4 to 6 minutes. Add onion and mushrooms; cook 5 minutes or until tender, stirring occasionally. Add corn and tomato; cook 2 minutes or until thoroughly heated. Stir in quinoa and cumin.
- Cut peppers in half lengthwise, discarding seeds; stuff with quinoa mixture, and arrange in a lightly greased 9- x 9-inch baking dish.
- Top peppers with cheese. Bake 5 to 8 minutes or until golden. Serve sprinkled with cilantro.
Side Dish Ingredients
- 3 cups chopped romaine lettuce
- 1 Roma tomato, chopped
- ¼ English cucumber, cut into half-moons
- 1 small avocado, sliced
- ¼ cup vegan Ranch dressing
Side Dish Instructions
- Combine lettuce, tomato, cucumber, and avocado in a bowl. Toss with dressing. If desired, season with salt and pepper to taste.
Vegan Meal Plan
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