By: Cheffrancois
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Ingredients
Serves Tool
Serves To:USMetric| 2 | fresh poblano chilie peppers, seeded and coarsely chopped | ||
| 3 | Clove(clv) | garlic | |
| 3 | green onions, sliced | ||
| 1/2 | Cup(c) | fresh cilantro leaves, packed | |
| 1/4 | Cup(c) | resh parsley leaves, packed f | |
| 2 | Tablespoon(T) | fresh oregano, minced | |
| 2 | Cup(c) | reduced sodium chicken broth, divided | |
| 1 | Cup(c) | quinoa, rinsed and drained | |
| 1 | Cup(c) | frozen petite green peas |
Preparation
Combine chilie peppers, garlic, onions, cilantro, parsley and oregano in an electric blender. Add 1/2 cup broth. Cover and process until coarsely pureed. Combine pureed mixture, remaining broth, and quinoa in a heavy medium saucepan. Bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add peas. Continue to cook 5 minutes, or until quinoa is tender and liquid is evaporated.