Ingredients (Serves 4)

• 1½ cups quinoa
• 1 teaspoon kosher salt
• ¼ cup olive oil or a bit 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 walnuts

 

Preparation:

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 walnuts. Drizzle with oil and sprinkle with sea salt.