3 green onions, ends trimmed
2 Roma tomatoes, halved lengthwise
1 ear sweet corn
1 medium Enjoya pepper, halved lengthwise and seeded
2 cups halved radishes
1-1/4 cups Southwest marinade
1 small avocado, peeled and pitted
2 tablespoons plain nonfat Greek yogurt
2 packages (8.8 ounces each) ready to serve organic red & white quinoa
1/4 cup roasted salted sunflower seeds
Place onions, tomatoes, corn, pepper and radishes in large zip-top plastic bag; pour 1 cup marinade over vegetables. Seal bag, pressing out excess air; gently massage and refrigerate at least 30 minutes or up to 1 hour.
In medium bowl, mash avocado with back of fork; whisk in yogurt and remaining 1/4 cup marinade; cover and refrigerate.
Prepare outdoor grill for direct grilling over medium-high heat. Remove vegetables from marinade; discard marinade. Place vegetables on hot grill rack; cover and cook onions and tomatoes 5 minutes, and corn, pepper and radishes 10 minutes or until grill marks appear, turning once. Transfer vegetables to cutting board. Cut onions, tomatoes and pepper into 1-inch pieces; cut corn kernels from cob.
Prepare quinoa as label directs; divide into 4 bowls. Top quinoa with vegetables and avocado mixture; sprinkle with sunflower seeds.