- 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