CORN AND QUINOA BOWLS

Serves: 4

FOR THE SAUCE 1/2 cup (125 mL) packed fresh cilantro leaves 1/2 cup (125 mL) packed fresh basil leaves 1 scallion, white and light green part, dark greens sliced and reserved for garnish 1/4 cup (60 mL) extra-virgin olive oil 1 tbsp (15 mL) fresh lime juice 2 tbsp (30 mL) water 1/2 tsp (2.5 mL) salt Pinch crushed red pepper flakes

FOR THE BOWLS

1 lb (454 g) skinless, boneless chicken breast, pounded to 1/2-inch (1.3-cm) thickness 3 ears corn, shucked 1 tbsp (15 mL) olive oil 1/2 tsp (2.5 mL) salt 1/4 tsp (1 mL) freshly ground black pepper 1/4 tsp (1 mL) ground cumin 3/4 cup (180 mL) quinoa 1 1/4 cups (310 mL) no-saltadded chicken broth 1/2 english cucumber, chopped 2 medium radishes, thinly sliced Flesh of 1 ripe avocado, thinly sliced 4 lime wedges, for serving

1. For the bowls: Prepare a grill for direct heat. If using a gas grill, turn the heat to medium. If using a charcoal grill, light the charcoal or briquettes; when the briquettes are ready, distribute them evenly in the grill.

2. For a medium-hot fire, you should be able to hold your hand six inches above the coals for 4 or 5 seconds. Have ready a spray water bottle for taming any flames.

3. Meanwhile, make the sauce: Combine the cilantro, basil, scallion, oil, lime juice, water, salt and crushed red pepper flakes in a mini food processor; blend to form a smooth sauce.

4. Brush the chicken and the corn with the tablespoon (15 mL) of oil and season them with the salt. Then season the chicken with the pepper and cumin.

5. Transfer the chicken and corn to the grill and close the lid. Cook the chicken for 4 or 5 minutes per side; cook the corn for about 15 minutes, until tender, turning it with tongs every 3 or 4 minutes so it is evenly cooked. Let the chicken and corn rest 5 minutes, then slice the chicken and cut the kernels off the corn (reserving the cobs for another use, if desired).

6. When ready to serve, combine the quinoa and broth in a medium saucepan over mediumhigh heat.

7. Once the liquid comes to a boil, reduce the heat to low, cover and cook for 12 to 15 minutes, so all the liquid is absorbed.

8. Uncover and fluff with a fork, then stir in the corn. Divide the quinoa/corn mixture among individual bowls. Arrange the chicken slices, cucumber, radishes and avocado on top.

9. Drizzle with the sauce and garnish with scallion greens and lime wedges.

Note: The sauce, chicken and corn can be refrigerated up to 3 days. Bring to room temperature before serving.