1 medium red onion, peeled and sliced into 1-inch rounds
4 small or 2 large sweet bell peppers, any color
2 Tbsp olive oil
1 1/2 cup grape tomatoes, halved or quartered
1 ripe avocado, pitted, peeled and chopped
2 cups queso fresco, or feta cheese
1 tsp lime zest
4 Tbsp fresh lime juice
1/2 tsp salt
1 tsp garlic, finely chopped
4 Tbsp olive oil
Bring the broth or water to a boil in a medium saucepan, add the quinoa and brown rice, cover and cook for 15 minutes, or until the liquid is almost completely absorbed. Remove from heat and set aside to cool.
Lightly coat the corn, peppers and red onion slices with olive oil and place the vegetables on a barbecue grill (medium-high heat).
Grill the onions for 3 to 4 minutes per side or until grill marks form. Transfer to a platter to cool.
Grill peppers about 10 minutes, turning once char marks are visible. Place peppers in a bowl, cover with plastic wrap and set aside.
Grill the corn until a few kernels begin to brown on each side, about 3 minutes per side. Transfer the grilled corn to the platter with the onion.
Now prep all grilled veggies: peel charred skins off of the peppers, remove the stem and seeds and chop into bite-size pieces. Chop onion into bite-size pieces, too. Set aside.
Slice corn kernels off the cob with a serrated knife. Add the chopped peppers, onion, tomato, avocado, cilantro, and quinoa and brown rice to the bowl. Toss gently together. Add the cheese and toss again. Set aside.
In a small bowl, whisk together lime zest, lime juice, salt, garlic, and oil until well combined. Pour dressing over salad and gently stir together until all of the ingredients are well coated. Serve immediately.
This salad is best eaten the day it’s made, but can be stored in an airtight container in the refrigerator for up to three days. The avocado may turn brown over time, but the taste remains the same.