For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro. This version, created by editor-in-chief Adam Rapoport, goes great with a vinaigrette created by his wife, Simone Shubuck. Get the recipe here.
Recipe information
Yield
4 Servings
Ingredients
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.
Step 2
Whisk lemon juice and ¼ cup oil in a small bowl. Drizzle over warm quinoa and toss to coat; season with salt and pepper. Let cool.
Step 3
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.
Step 4
Spoon quinoa onto a platter and top with scallions, tomatoes, avocado, mint, and pistachios. Drizzle with oil and sprinkle with sea salt.
