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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.

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