1. Shuck the corn and place the ears in a pan of water, just covering them with water.
2. Bring the pot of water to a boil and cook for one minute.
3. Cover the pot, remove it from the heat, and let the corn cook in the simmering water until tender.
4. Once cool enough to handle, use a knife to cut slice the kernels off the sides of the cob.

Salsa Verde

1. Lightly coat a large pan with canola oil.
2. Place the peeled garlic cloves, onion wedge, whole peppers and peeled and rinsed tomatillos in the pan.
3. Cook the veggies on med-high for 15-20 minutes or until browned, flipping them so that they roast on each side. If they start to stick, add a splash of water into the pan.
4. Place the cooked vegetables and the remaining ingredients into a blender and purée them until smooth.
5. Cool the salsa to room temperature.
6. Cover it with plastic wrap and keep it in the refrigerator.

Cilantro-Lime Vinaigrette

1. Combine all of the ingredients in a blender and process until smooth.
2. Adjust the seasoning to taste if desired.

Quinoa “Taco” Salad Stuffed Peppers

1. Cook the quinoa according to the instructions on the box.
2. Rinse and dry the peppers.
3. Cut them in half and scoop out the seeds. (Leave the green ends for look or slice them off.)
4. Toss the chicken, quinoa, beans, feta/cotija and corn in a large bowl.
5. Add spoonfuls of salsa and cilantro-lime vinaigrette to taste.
6. Scoop spoonfuls of the taco salad into the pepper halves, using your hands to mound them in compactly so that the peppers are packed tight.
7. Place them on a baking sheet and bake the peppers for 20-30 minutes at 350 degrees, until the stuffed peppers are lightly browned.
8. Remove them from the heat.
9. Layer sliced avocado on top if desired and serve immediately.