Gemma’s Chickpea and Poblano Quinoa

Directions

1. Place quinoa in a fine-mesh sieve. Rinse the quinoa under cold water and drain.

2. Heat avocado oil over medium-high heat in a medium pot, then stir in the quinoa. Toast for about 2 minutes, stirring occasionally.

3. Add water, garlic powder, and salt. 

4. Bring to a boil, then reduce the heat to the lowest setting. Cover and cook for 15 minutes.

5. Turn off the heat and let the quinoa sit, covered, for 5 minutes. Fluff with a fork.

6. While the quinoa cooks, roast the poblano peppers and corn until the skin on the peppers is blistered and the corn is slightly charred.

7. Let the roasted poblanos cool, then peel off the skin, remove the seeds, and dice them. Add them to a large mixing bowl.

8. Cut the roasted corn off the cob and add it to the bowl with the poblanos.

9. Dice the cilantro and green onions, then add them to the bowl along with the pepitas.

10. Add the cooked quinoa to the bowl and toss everything together.

11. In a small bowl, whisk together the Siete Lemon Pepper Fajita Seasoning, olive oil, lemon juice, and honey.

12. Drizzle the dressing over the quinoa mixture and toss to combine.

13. Taste and add more salt if desired.

14. Optional: Sprinkle grated Cotija cheese on top, or serve it on the side for each person to add as desired.