Veggie-Quinoa Stuffed Chilis

HEAT THE OVEN TO 450* PLACE THE QUINOA, OJ AND STOCK INTO A SAUCEPAN.

COOK UNTIL ALL THE LIQUID IS ABSORBED.

ADD THE SALT TO TASTE.

IN A SMALL SKILLET, SAUTE THE MUSHROOMS UNTIL LIGHTLY BROWNED.

REMOVE FROM HEAT AND ADD THE SPINACH.

STIR TO COMBINE AND SET ASIDE.

PLACE THE 1/2 SQUASH IN A GLASS PIE PAN WITH ABOUT A 1/4 INCH OF WATER.

COVER WITH PLASTIC WRAP AND MICROWAVE FOR 8-10 MINUTES UNTIL JUST SOFT BUT NOT MUSHY.

DICED THE SQUASH INTO 1/4 CUBES AND SET ASIDE TO COOL SLIGHTLY.

ADD THE CURRANTS, CUMIN AND CORIANDER TO THE QUINOA, STIR TO COMBINE.

ADD THE MUSHROOMS & SPINACH, FETA AND THE SQUASH.

TOSS LIGHTLY.

FILL THE PEELED & SEEDED POBLANOS WITH THE QUINOA MIXTURE AND PLACE ON A COOKIE SHEET.

BAKE FOR 10-15 MINUTES UNTIL THE MIXTURE IS HOT AND THE CHEESE IS SOFT.

SERVE ON A POOL OF THE TOMATO SAUCE OR PAINT WITH THE MANGO VINAIGRETTE.