- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 20 mins
Ingredients
- ½ cup
- 2-coloured quinoa
- 125 mL
- 6
- cobs of corn, husked
- 1
- red pepper
- 3 cups
- Brussels sprouts, about 14, finely chopped
- 330 g or 750 mL
- 1
- green onion, chopped
- 7 oz
- crumbled feta cheese
- 200 g
- vinaigrette
- 2 tsp
- lime zest (about 2 limes)
- 10 mL
- 3 tbsp
- lime juice (about 2½ limes)
- 45 mL
- 3 tbsp
- olive oil
- 45 mL
- 2 tbsp
- honey
- 30 mL
- To taste, salt and pepper
Directions
- Step 1
- Preheat the barbecue to medium-high.
- Step 2
- Cook quinoa according to package instructions. Set aside.
- Step 3
- Grill the corn cobs and red pepper on the barbecue for about 15 minutes with the lid closed, turning them over a few times. The red pepper is grilled when the skin becomes charred.
- Step 4
- Let pepper cool in an airtight container. When cooled, peel off the skin and slice pepper into strips. Set aside
- Step 5
- Cut the corn off the cobs. Set aside.
- Step 6
- Mix together all vinaigrette ingredients in a bowl.
- Step 7
- Mix together the sprouts and green onion in a large bowl. Add the reserved quinoa, pepper, corn, and then feta. Sprinkle with vinaigrette, toss, and serve.
Tip
For a real time saver, chopped Brussel sprouts in a bag are available in the produce section. You can also boil the corn cobs and then grill them for a few minutes on the barbecue.
