Have you gotten the idea that I am a huge fan of poblanos and quinoa? Well, today is not any different. This fabulous salad is one that will need a little imagination from the taste buds though because I made a very small batch for myself which you may want to double in measurement, and/or may want to add or subtract any ingredient in the dressing or vegetables as you see fit (I added a dash of the cumin to the dressing, took a taste and thought "it needs a little more"). You can also make this salad without the poblano.
As I am sure you all know, as I thought I did, DO be careful after handling serranos to not touch your eyes. This goes for any hot pepper. After I made this salad, I went to go wash my face and even with the slightest of touch, my eyes started stinging sooooo bad that I involuntarily made noises that I had never made before. My step daughter thought it was funny though, as she video tapped the whole incident. So, if you do happen to touch your eyes after handling a hot pepper, it's also probably best to deal with it in private.
What you need:
2 tablespoon freshly squeezed lemon juice
1 tsp extra virgin olive oil
Dash or two of cayenne, chili powder and cumin
Salt and pepper to taste
1 cup cooked quinoa
Chopped carrots, red pepper, red onion, cilantro, snap peas (insert any other vegetable you desire and add as much or little as you want)
1/2 serrano minced (deseeded)
1 poblano pepper (sliced on the curved side lengthwise)
When you have put together the salad and dressing, add the dressing to the vegetables, bit by bit, while tasting as you go. Then, heat up your poblano in a sauce pan with a TAD bit of oil until you achieve some browning on the edges. Once done, spoon your salad on the cooked poblano and enjoy!