Grilled Cobb Salad
Yield: Servings: 4
For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro. This version, created by editor-in-chief Adam Rapoport, goes great with a vinaigrette created by his wife, Simone Shubuck. Get the recipe here.
11/2 cups quinoa
1 teaspoon kosher salt, plus more
1/4 cup olive oil, plus more
3 tablespoons fresh lemon juice
Freshly ground black pepper
1 bunch scallions
1 pint cherry tomatoes
1 avocado, cut into 1-inch pieces
1/2 cup mint leaves
1/4 cup chopped toasted pistachios
Flaky sea salt
Bring quinoa, 1 tsp. kosher salt, and 3 cups water to a boil in a medium saucepan. Cover, reduce heat to low, and simmer until quinoa is tender, 8-10 minutes. Remove pan from heat and let sit 15 minutes. Fluff quinoa with a fork; transfer to a large bowl.
Meanwhile, whisk oil and lemon juice in a small bowl. Drizzle over warm quinoa and toss to coat; season with salt and pepper. Let cool.
Prepare a grill for medium-high heat. Grill scallions and tomatoes in a grill basket, turning occasionally, until charred in spots and tomatoes begin to split, 6-8 minutes. Transfer to a cutting board and slice scallions into 1″ pieces.
Spoon quinoa onto a platter and top with scallions, tomatoes, avocado, mint, and pistachios. Drizzle with oil and sprinkle with sea salt.
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