Grilled+Corn+and+Cheddar+Quinoa

1 cup uncooked quinoa, rinsed 2 cups low-sodium chicken broth 4 ears of sweet corn, grilled 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon pepper 2 tablespoons butter 4 ounces cheddar cheese, freshly grated 1/4 cup fresh cilantro, chopped

Preheat your grill on the highest setting. Shuck corn ears and brush each with olive oil and sprinkle with 1/2 teaspoon of salt and pepper. Wrap each in a square of aluminum foil – just so there is one layer cover the corn. Grill for about 5 minutes each “side” – rotating corn 4-5 times during grilling.

Once corn has cooled, cut the kernels off the cob.

Add quinoa and chicken stock to a saucepan and bring to a boil. Once boiling, reduce to a simmer, cover and let cool for 15-18 minutes, then fluff with a fork. Immediately stir in butter, cheddar and remaining salt and pepper. Add in corn and stir to combine, then top with a bit of fresh cilantro. Serve!