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Grilled Corn and Red Pepper Quinoa
2016-07-07
https://www.metro.ca/userfiles/image/recipes/quinoa-mais-poivrons-rouges-grilles-10476.jpg
PT10M
PT35M
PT45M
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.
6
Campbell
4
5
5
2
1 cup (250 ml) red quinoa
2 cups (500 mL) Campbell's ready to use vegetable broth
2 cob of corn
1 large red bell pepper, halved and seeded
1 large ripe avocado, peeled, pitted and diced
1 chipotle pepper in adobo sauce, minced
1 lime, zest and juice
1/4 cup (60 mL) extra virgin olive oil, divided
1/4 tsp. (1 mL) salt
1/4 tsp. (1 mL) fresh cracked pepper
1/2 cup (125 mL) crumbled feta
1/2 cup (125 mL) fresh cilantro leaves
Grilled Corn and Red Pepper Quinoa
6
servings
0:10
Preparation
0:35
COOKING
0:45
TOTAL TIME
Ingredients
-
1 cup
(250 ml)red quinoa
-
2 cups
(500 mL)Campbell's ready to use vegetable broth
-
2
cob of corn
-
1
large red bell pepper, halved and seeded
-
1
large ripe avocado, peeled, pitted and diced
-
1
chipotle pepper in adobo sauce, minced
-
1
lime, zest and juice
-
1/4 cup
(60 mL)extra virgin olive oil, divided
-
1/4 tsp.
(1 mL)salt
-
1/4 tsp.
(1 mL)fresh cracked pepper
-
1/2 cup
(125 mL)crumbled feta
-
1/2 cup
(125 mL)fresh cilantro leaves
Preparation
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.
Source :
Campbell
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
