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Grilled Quinoa Cobb Salad
1 1/2 cup of Keen One Whole Seed Tricolor Quinoa or any color of your liking
1/4 cup olive oil
1 bunch scallions
1 pint cherry tomatoes
1/2 cup mint leaves
1/4 cup toasted pistachios
Salt and pepper to taste
Cook quinoa according to package instructions, simmer until quinoa is tender then remove from heat and fluff quinoa with a fork; then 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.
Serve cold and enjoy!
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