Rapo's Quinoa Cobb

By ruthg

Calories (kcal) 520 Fat (g) 29 Saturated Fat (g) 4 Cholesterol (mg) 0 Carbohydrates (g) 57 Dietary Fiber (g) 12 Total Sugars (g) 8 Protein (g) 14 Sodium (mg) 510

Ingredients

• 1 1/2 cups quinoa
• 1 tsp kosher salt, plus more
• 1/4 cup olive oil, plus more
• 3 Tbsp 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
• chopped toasted pistachios
• Flaky sea salt

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

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.