Grilled Veggie & Quinoa Bowls
Prep: 20 minutes plus marinating
Grill: 10 minutes • Serves: 4
2Roma tomatoes, halved lengthwise
1ear sweet corn
1medium Enjoya pepper, halved lengthwise and seeded
2cups halved radishes
1-1/4cups PICS Southwest marinade
1small avocado, peeled and pitted
2tablespoons PICS plain nonfat Greek yogurt
2packages (8.8 ounces each) ready to serve organic red & white quinoa
1/4cup roasted salted sunflower seeds
1.Place onions, tomatoes, corn, pepper and radishes in large zip-top plastic bag; pour 1 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 1/4 cup marinade; cover and refrigerate.
3.Prepare outdoor grill for direct grilling over medium-high heat. 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.
4.Prepare quinoa as label directs; divide into 4 bowls. Top quinoa with vegetables and avocado mixture; sprinkle with sunflower seeds.
Approximate nutritional values per serving:
436 Calories, 24g Fat (2g Saturated), 0mg Cholesterol,
785mg Sodium, 55g Carbohydrates, 14g Fiber, 11g Protein
Chef Tips:
Omit the yogurt for a plant-based dish.
Make it your own by swapping the quinoa with another protein-packed grain such as bulgur, couscous or oats (yes, they’re not just for breakfast!)