Grilled Vegetable Quinoa Bowl

3 green onions, ends trimmed

2 roma tomatoes, halved lengthwise

1 ear sweet corn

1 medium orange or yellow bell pepper, halved lengthwise and seeded

2 cups halved radishes

1 cup garlic & herb marinade, divided

1 small avocado, peeled and pitted

2 tbsp plain nonfat Greek yogurt

1 cup Wholesome Pantry™ tri-color quinoa

¼ cup roasted unsalted sunfl ower seeds

Place onions, tomatoes, corn, pepper and radishes in large zip-top plastic bag; pour ¾ 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 ¼ cup marinade; cover and refrigerate.

Prepare outdoor grill for direct grilling over medium-high heat. Prepare quinoa as label directs.

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. Divide quinoa into 4 bowls; top with vegetables and avocado mixture; sprinkle with sunflower seeds.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 387

% Daily Value *
Total Fat 18g28%

Saturated Fat 2g10%
Sodium 414mg18%
Total Carbohydrate 48g16%

Dietary Fiber 10g40%

Sugars 7g
Protein 11g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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