Yields4 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins
3green onions, ends trimmed
2roma tomatoes, halved lengthwise
1ear sweet corn
1medium orange or yellow bell pepper, halved lengthwise and seeded
2cupshalved radishes
1cupgarlic & herb marinade, divided
1small avocado, peeled and pitted
2tbspplain nonfat Greek yogurt
1cupWholesome Pantry™ tri-color quinoa
¼cuproasted unsalted sunfl ower seeds
1
Place onions, tomatoes, corn, pepper and radishes in large zip-top plastic bag; pour ¾ cup marinade over vegetables. Seal bag, pressing out excess air; gently massage and refrigerate at least 30 minutes or up to 1 hour.
2
In medium bowl, mash avocado with back of fork; whisk in yogurt and remaining ¼ cup marinade; cover and refrigerate.
3
Prepare outdoor grill for direct grilling over medium-high heat. Prepare quinoa as label directs.
4
Remove vegetables from marinade; discard marinade. Place vegetables on hot grill rack; cover and cook onions and tomatoes 5 minutes, and corn, pepper and radishes 10 minutes or until grill
marks appear, turning once. Transfer vegetables to cutting board. Cut onions, tomatoes and pepper into 1-inch pieces; cut corn kernels from cob. Divide quinoa into 4 bowls; top with vegetables and avocado mixture; sprinkle with sunflower seeds.
Chef Tips: Customize this dish by using your favorite vegetables, and swapping the quinoa with another protein-packed grain such as bulgur, couscous or oats. Top with some rotisserie chicken for a heat-free way to pump up the protein.
Make it Gluten Free: Dependent on using a Gluten Free dressing.
Ingredients
3green onions, ends trimmed
2roma tomatoes, halved lengthwise
1ear sweet corn
1medium orange or yellow bell pepper, halved lengthwise and seeded
2cupshalved radishes
1cupgarlic & herb marinade, divided
1small avocado, peeled and pitted
2tbspplain nonfat Greek yogurt
1cupWholesome Pantry™ tri-color quinoa
¼cuproasted unsalted sunfl ower seeds
Directions
1
Place onions, tomatoes, corn, pepper and radishes in large zip-top plastic bag; pour ¾ cup marinade over vegetables. Seal bag, pressing out excess air; gently massage and refrigerate at least 30 minutes or up to 1 hour.
2
In medium bowl, mash avocado with back of fork; whisk in yogurt and remaining ¼ cup marinade; cover and refrigerate.
3
Prepare outdoor grill for direct grilling over medium-high heat. Prepare quinoa as label directs.
4
Remove vegetables from marinade; discard marinade. Place vegetables on hot grill rack; cover and cook onions and tomatoes 5 minutes, and corn, pepper and radishes 10 minutes or until grill
marks appear, turning once. Transfer vegetables to cutting board. Cut onions, tomatoes and pepper into 1-inch pieces; cut corn kernels from cob. Divide quinoa into 4 bowls; top with vegetables and avocado mixture; sprinkle with sunflower seeds.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
