Toss the potatoes, bell peppers, onion, corn, jalapeno and garlic with ¼ cup of chimichurri sauce.
Fold up the edges of a large piece of heavy duty foil to create a “foil basket”.
Place the diced vegetables in the foil basket on the grill over medium high heat for 20 minutes, tossing every 5-7 minutes.
Remove the veggies from the grill.
Divide the cooked quinoa between four bowls.
Top the quinoa with the grilled veggies, remaining ¼ cup chimichurri sauce and sliced avocado.
Corn: you can use fresh, canned or frozen corn in this recipe. If using fresh corn, you'll need approximately 4 ears of corn with the kernels removed. If using canned corn, drain one 15 oz can of corn and add it to this recipe. If using frozen corn, measure out 2 cups of frozen corn kernels and add them to this recipe.
Oven method: instead of using a grill, these vegetables can be roasted in the oven at 425°F for 15-20 minutes, or until the potatoes are fork tender.