2 cups water
1 cup quinoa
2 ears of corn, shucked
1 red bell pepper, quartered
6 thick green onions
1 tablespoon plus 1/3 cup extra-virgin olive oil, divided
2 1/2 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup chopped fresh cilantro
1. Combine water and quinoa in medium saucepan; bring to a boil over medium-high heat. Reduce heat to low; cover. Cook 10 to 15 minutes or until water is absorbed. Cool.
2. Meanwhile, heat grill. Brush corn, bell pepper and green onions with 1 tablespoon of the oil. Grill, covered, over medium heat or coals 3 to 7 minutes or until lightly charred, turning once or twice and removing vegetables as they are done.
3. Cut kernels from corn; coarsely chop bell pepper and green onions. Toss with quinoa in medium bowl.
4. Whisk remaining 1/3 cup oil, vinegar, salt and pepper in small bowl; drizzle over quinoa mixture. Add cilantro; toss to combine.
8 (3/4-cup) servings
PER SERVING: 210 calories, 12.5 g total fat (1.5 g saturated fat), 4.5 g protein, 21.5 g carbohydrate, 0 mg cholesterol, 305 mg sodium, 3 g fiber