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Rapo’s Quinoa Cobb
Ingredients
- 1½ cups quinoa
- 1 teaspoon kosher salt, plus more
- ¼ 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
- ½ cup mint leaves
- ¼ cup chopped toasted pistachios
- Flaky sea salt
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Directions
- 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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