Instructions: Roast poblanos over gas flame or under broiler, until blackened, turning as needed. Transfer to a bowl, cover tightly with plastic, and let steam until cool enough to handle, 10 to 15 minutes. Peel peppers. With stems intact, slit each pepper lengthwise on one side only. Open slightly; remove all seeds, keeping pepper as intact as possible. Reserve peppers.

Bring stock to a boil in medium saucepan, add quinoa, stir well, and reduce heat to a simmer. Cover and cook until stock has been absorbed, 12 to 16 minutes. Set aside to cool.

Heat oil in medium skillet over medium-low heat. Add carrots and onions; cook, stirring, until onions are translucent, 8 to 10 minutes. Transfer carrot mixture to quinoa. Stir in walnuts, oregano, cheese, salt, and pepper.

Heat oven to 400 degrees. Lightly spray a large ovenproof casserole with cooking spray. Fill each pepper with quinoa mixture; arrange in casserole. Heat peppers in oven until warm, and tops are slightly crusty, 20 to 30 minutes.

Make Ancho-Chile Sauce: Toast peppers on hot skillet, turning to brown evenly. Transfer to a bowl; let cool. Slit peppers open; remove stems and seeds. Reserve peppers; discard stems and seeds. Place stock and toasted peppers in a small saucepan. Add salt and cumin. Bring to a boil over high heat, reduce to a simmer, and cook 15 minutes until peppers are tender. Process mixture in a blender until smooth. Reserve until needed. May be made 2 to 3 days ahead and refrigerated.

Warm ancho-chile sauce in small pan over medium heat, if needed. To serve, arrange a pepper on each plate, surround with sauce, and sprinkle with walnuts and oregano. Serve warm.

Makes 8 servings.

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