Quinoa Salad with Grilled Cherry Tomatoes

By smleonard

Ingredients

• 1 cup quinoa, rinsed
• 1/2 cup green beans, cut into 1 inch pieces
• 2 pints cherry tomatoes
• 3 Tbsp extra-virgin olive oil, plus more for brushing
• 2 Tbsp white wine vinegar
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1/4 cup roasted sunflower seeds

Details

Servings 4
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

Soak 8 (8 inch) wooden skewers in water for 10 minutes. In a small saucepan, bring 1-1/2 cups water to a boil Stir in quinoa, cover, and cook over low heat until water has been absorbed and quinoa is tender, about 14 minutes. Uncover, fluff quinoa with a fork, and transfer to a large bowl.

Meanwhile, in a second small saucepan of boiling water, cook beans until just tender, about 2 minutes. Drain and set aside.

Preheat grill to high heat. Thread tomatoes onto skewers and brush with oil. Grill until marks form but tomatoes still hold their shape, about 1 minute per side. Slide tomatoes onto a large plate.

In a small bowl, whisk 3 Tbsp oil with vinegar, salt and pepper. Stir reserved green beans and sunflower seed into quinoa. Add dressing and toss well. Fold in tomatoes and serve at room temperature or lightly chilled.

Makes 4 servings.