Grilled Corn and Red Pepper Quinoa Recipe

Name: Grilled Corn and Red Pepper Quinoa
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 cup (250 mL) quinoa; 2 cups (500 mL) CAMPBELL’S® Ready to Use Vegetable Broth; 2 corn on the cob; 1 large red bell pepper, halved and seeded; 1 large ripe avocado, peeled, pitted and diced; 1 chipotle peppers in adobo sauce, minced; 1 zest and juice of one lime; 1/4 cup (60 mL) extra virgin olive oil; 1/4 tsp (1 mL) salt; 1/4 tsp (1 mL) fresh cracked black pepper; 1/2 cup (125 mL) crumbled feta cheese; 1/2 cup (125 mL) fresh cilantro leaves

Ingredients

1 cup (250 mL) quinoa
2 cups (500 mL) CAMPBELL’S® Ready to Use Vegetable Broth
2 corn on the cob
1 large red bell pepper, halved and seeded
1 large ripe avocado, peeled, pitted and diced
1 chipotle peppers in adobo sauce, minced
1 zest and juice of one lime
1/4 cup (60 mL) extra virgin olive oil
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) fresh cracked black pepper
1/2 cup (125 mL) crumbled feta cheese
1/2 cup (125 mL) fresh cilantro leaves

	PREP TIME 10m	COOK TIME 35m	TOTAL TIME 45m
YIELD 6 servings

Instructions

Place 1 cup of red quinoa and 2 cups of Campbell's broth in a saucepan with a tight-fitting lid and bring to a boil. Reduce to a simmer, cover and cook until all the liquid is absorbed; about 15 minutes. Set aside and let cool for 10 minutes.
Grill corn and peppers on a grill until nicely charred. When cool enough to handle, cut the kernels from the corn and dice the peppers.
Toss the corn and peppers in a large bowl with the avocado, chipotle pepper, lime zest and juice, 3 tbsp (45 mL) of the olive oil, salt and black pepper.
Add the quinoa; stirring it all together, until well combined. Spread onto a platter, crumble feta, drizzle with remaining oil and break up cilantro over salad and serve.

Dinner