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Quinotto with Green Chili, Corn and Goat Cheese

Quinotto with Green Chili, Corn and Goat Cheese

By Rose HattabaughApril 26, 2022

  • Makes
    4 servings
  • Cook Time
    45 minutes

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.

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.

Ingredients
  • 2

    tablespoons extra-virgin olive oil

  • 1

    poblano chili, stemmed, seeded and finely chopped

  • 1

    cup fresh or thawed frozen corn kernels

  • 4

    scallions, white parts minced, green parts thinly sliced on the diagonal, reserved separately

  • Kosher salt and ground black pepper

  • ½

    teaspoon ground cumin

  • 1

    cup quinoa, preferably white (see headnote), rinsed and drained

  • 3

    cups low-sodium chicken broth or vegetable broth

  • 4

    ounces fresh goat cheese (chèvre), crumbled (1 cup)

  • 1

    cup lightly packed fresh cilantro, chopped, divided

  • Lime wedges, to serve

Step 1

In 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.

Step 2

Stir in the quinoa followed by the broth, then bring to a simmer over medium-high. Cover, reduce to low and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the quinoa is tender and the liquid is almost fully absorbed, 15 to 20 minutes.

Step 3

Off heat, add half of the goat cheese and half of the cilantro, then stir until the cheese has melted into the quinoa mixture. Taste and season with salt and pepper. If desired, transfer to a serving dish. Sprinkle with the remaining goat cheese, the remaining cilantro and the scallion greens; serve with lime wedges.