Grilled Veggie & Quinoa Bowls
Recipe by: Roche Bros
Servings
4
Prep time
20 minutes
Cook time
10 minutes
Calories
436 kcal
Ingredients
Directions
- 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.
- In medium bowl, mash avocado with back of fork. Whisk in yogurt and remaining 1/4 cup marinade; cover and refrigerate.
- 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.
- Prepare quinoa as label directs; divide into 4 bowls. Top quinoa with vegetables and avocado mixture; sprinkle with sunflower seeds. Makes 4 bowls.
Nutritional Facts
- Calories: 436
- Total Fat: 24g
- Saturated Fat: 2g
- Sodium: 785mg
- Total Carbohydrates: 55g
- Fiber: 14g
- Sugar: 7g
- Added Sugar: 2g
- Protein: 11g