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4 large poblano peppers
2 teaspoons plus 1 tablespoon vegetable oil
1 tablespoon chopped chipotle chile in adobo
1 garlic clove
Coarse salt and ground pepper
1/2 cup fresh cilantro leaves, roughly chopped, plus more for garnish
1/3 cup quinoa
8 ounces small mushrooms, such as white button or cremini, trimmed and quartered
1 cup frozen corn kernels
1 can (15 ounces) black soy beans, drained and rinsed
1 cup crumbled fresh goat cheese (4 ounces)
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 itsjustluc
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