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  • Prep
    10 min
  • Total
    45 min
  • Servings

Grilled Corn and Red Pepper Quinoa


  • 1 cup (250 mL) red quinoa
  • 2 cups (500 mL) CAMPBELL’S® Ready to Use Vegetable Broth
  • 2 cobs 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
  • Zest and juice of one lime
  • 1/4 cup (60 mL) extra-virgin olive oil, divided
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) fresh cracked black pepper
  • 1/2 cup (125 g) Saputo Asiago very fine shredded cheese
  • 1/2 cup (125 mL) fresh cilantro leaves


  1. Place red quinoa and 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.
  2. 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.
  3. 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.
  4. Add the quinoa; stir all together until well combined. Spread onto a platter, sprinkle with cheese, drizzle with remaining oil and break up cilantro over salad; serve.