- Prep Time
- 25 mins
- Total Time
- 50 mins
- Serves
- 4
Ingredients
- ⅓ cup
- olive oil
- 75 mL
- 4
- cloves garlic, minced
- 1 tsp
- lemon zest
- 5 mL
- 3 tbsp
- lemon juice
- 45 mL
- 2 tbsp
- chopped fresh tarragon
- 30 mL
- 4 tsp
- grainy mustard
- 20 mL
- ½ tsp
- salt
- 2 mL
- 1 cup
- quinoa, cooked according to package directions
- ¾ lb
- cooked black tiger shrimp, thawed, peeled and chopped
- 375 g
- ¼ cup
- chopped green onion
- 60 mL
- 4
- red peppers, halved lengthwise, seeds and ribs removed (stems left intact)
- ⅓ cup
- crumbled goat cheese
- 75 mL
- 2
- cedar planks, soaked according to package directions
Method
Step 1
In large bowl, whisk oil with garlic, lemon zest, lemon juice, tarragon, mustard and salt. Add quinoa, shrimp and green onions; toss to coat.
Step 2
Fill pepper halves with quinoa mixture. Sprinkle with goat cheese. Place on soaked planks.
Step 3
Place planks on grill preheated to medium. Cook, with lid closed, 15 to 20 min. or until peppers are tender and filling is heated through.
Tips
Cedar planks can be found in the seafood department or in seasonal section.
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.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 460
- Fat:
- 24 g
- Saturated Fat:
- 4 g
- Carbs:
- 38 g
- Fibre:
- 6 g
- Sugar:
- 5 g
- Cholesterol:
- 135 mg
- Protein:
- 26 g
- Sodium:
- 600 mg
