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Prep
- 10 min
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Prep
-
- Total
- 45 min
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- Serving
- 6
Grilled Corn and Red Pepper Quinoa
Featured Product
Very Fine Shredded Asiago Cheese
Offered in a convenient package, our very fine shredded Asiago cheese is deliciously creamy, yet slightly sharp. It adds a fruity and delicate flavour to all your meals.
Ingredients
- 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
Directions
- 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.
- 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; stir all together until well combined. Spread onto a platter, sprinkle with cheese, drizzle with remaining oil and break up cilantro over salad; serve.
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