- 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.