Remember it's pronounced "keen-wah." This delicate grain is perfect as a base for stuffing other vegetables such as tomatoes, peppers, or this case, a mild poblano pepper. Dry toasting the quinoa brings out the nutty flavor of the grain. It should only be toasted to a golden brown, not dark. Add liquids and simmer for 3 to 4 minutes. Other vegetables may be added to provide a delicious, tasty stuffing.
Nikki operates 24 Prince Restaurant in New York City as the chef and co-owner. Trained for many years in back of house and in front of house operations with great chefs like Jean-Georges, Shaun Doty and Anne Quatrano, Nikki believes a great chef must understand how to run a business as well as possess outstanding cooking skills. She is also a certified sommelier with extensive wine knowledge. Nikki loves not being restricted to any one particular cuisine and experiments with flavors and ingredients from all over the world. She considers growing up in New York to be the best culinary education one can obtain and says her family and friends constantly tease her about how passionate she is about food. Her future plans are to expand her restaurant group with several new concepts.