This flavorful dish was a hit with the entire family. A perfect weeknight meal as it is made of mostly pantry items. We added grilled scallops to round out the meal, but it is perfect without them! Serves 6-8.
-1/2 cup olive oil, divided
-One large onion, chopped
-4 cloves of garlic, chopped
-2 poblano peppers roasted, peeled and finely chopped or two cans green chiles
-2 tsp cumin
-1 tbsp oregano
-2/3 cup quinoa
-2 cups salsa verde
-8 cups broth (chicken or veggie, store bought or homemade)
-1 tbsp poblano hot sauce
-salt and pepper to taste
-Over medium heat, sauté onion, garlic, and poblano chiles in 1/4 cup olive oil until onions are translucent.
- Add cumin and oregano, and quinoa and sauté one minute.
-Add broth and salsa verde, bring to a boil, reduce heat and simmer approximately 15 minutes.
-Add beans, poblano hot sauce and simmer for approximately 10 more minutes.
-Add the remaining 1/4 cup olive oil, season with salt and pepper to taste, stir and let sit for an additional 5-10 minutes.
Serve with your favorite toppings such as cilantro, lime, cabbage, radishes, jalapenos and more hot sauce.