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Quinotto with Green Chili, Corn and Goat Cheese
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.
4
Servings
Tip
Don’t forget to reserve the scallion whites and greens separately. The minced whites are sautéed with the chili and corn as an aromatic, but the thinly sliced greens go on as garnish.
45 minutes
Ingredients
-
2
tablespoons extra-virgin olive oil
-
1
poblano chili, stemmed, seeded and finely chopped
Directions
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01In a 12-inch skillet over medium, heat the oil until shimmering. Add the poblano chili, corn, the scallion whites and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the cumin and cook, stirring, until fragrant, about 30 seconds.
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