Grilled Cobb Salad

I found this recipe on bonappetit.com and just knew that I had to try it.  This is a great vegan dish that can be used as a one dish dinner for 4 or as a salad to be served at your next BBQ.  I know I quite often have problems coming up with side dishes for our BBQs and this just screamed "MAKE ME!"... so I did.

It was everything I had anticipated and more so here it is:

Grilled Cobb Salad - www.bonappetit.com

1 1/2 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 cubes
1/2 Cup mint leaves
1/4 Cup chopped pistachios
Flaky sea salt

Preparation:

Bring quinoa, 1tsp kosher salt, and 3 cups of water to a boil in a medium saucepan.  Cover, reduce heat to low, and simmer until the quinoa is tender, about 8-10 minutes.  Remove pan from the heat and let sit for 15 minutes.  Fluff quinoa with a fork, transfer to a large bowl.

Meanwhile whisk the oil and lemon juice in a small bowl.  Drizzle over the warm quinoa and toss to coat, season with salt and pepper and leave to cool.

Prepare a grill to medium/high heat.  Grill the scallions and the tomatoes until charred in spots and the tomatoes begin to split, 6-8 minutes.  Transfer to a cutting board and slice scallions into 1 inch pieces.

Spoon quinoa onto a platter and top with scallions, tomatoes, avocado, mint and pistachios.  Drizzle with oil and sprinkle with sea salt.

It couldn't be easier and it's delicious!