Vegan Chile Relleno with Zucchini and Quinoa

INGREDIENTS

1 tbsp

Grapeseed oil ((optional))

1 cup

Onion, (white, finely diced)

3 cloves

Garlic, (minced)

Ears of corn, (cut into kernels)

1/4 cup

Vegetable stock or water

Zucchini, (cut into large dice)

2 cups

Tomato, (fresh or canned, diced)

Poblano peppers, (roasted, peeled, seeded 8 ea.)

3 cups

Quinoa, (cooked)

Zucchini sauté, (Recipe above)

Creamy Chipotle Sauce ((see note))