With a brand-new grill, Luz is grilling up autumn fruits and vegetables.
- 1 cup quinoa, cooked
- 4 poblano chiles
- 1 ear corn
- 1/2 head radicchio
- 1/2 cup goat cheese
- 1 pomegranate
Grill corn, poblanos, and radicchio. (Or use broiler)
Peel poblano chiles and remove seeds.
Remove kernels from cob. Dice radicchio.
Toast pine nuts. Combine quinoa, corn, pine nuts and radicchio and season with salt and pepper. Stuff poblano chiles w/ quinoa mixture. Top with goat cheese. Pop in oven at 375 degrees for 15 minutes.
Serve topped with pomegranate seeds.