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Quinotto is a dish in which quinoa—which actually is a seed, not a grain—is cooked in a manner similar to the rice-cooking method used to make risotto. Because the starch content of quinoa differs from that of Arborio rice, the consistency of quinotto isn’t quite as creamy and luxurious as risotto, but it still is satisfyingly thick. Here we pair quinoa with earthy green poblano chili and kernels of sweet corn (fresh is best, but thawed frozen is good, too), then add richness plus a little tang by stirring in fresh goat cheese. Scallion greens and cilantro finish the dish with allium and herbal freshness. We prefer the look of the dish made with white quinoa, but quinoa of any color will work. Serve as a vegetarian main or as a side to grilled or roasted chicken, beef, pork or lamb.
tablespoons extra-virgin olive oil
poblano chili, stemmed, seeded and finely chopped
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