Grilled cobb salad
Indulge in the flavorful harmony of grilled chicken, crispy bacon, creamy avocado, and tangy blue cheese dressing in this classic cobb salad.
Ingredients:
- cups quinoa
- teaspoon kosher salt, plus more
- tablespoons fresh lemon juice
- cup olive oil, plus more
- Freshly ground black pepper
- bunch scallions
- pint cherry tomatoes
- avocado, cut into 1-inch pieces
- cup mint leaves
- cup chopped toasted pistachios
- Flaky sea salt
Instructions:
- Combine quinoa, 1 teaspoon of kosher salt, and 3 cups of water in a medium saucepan. Bring to a boil, then cover, lower the heat, and let it simmer until the quinoa is cooked and tender, which should take around 8-10 minutes. Once done, remove the saucepan from the heat and allow it to sit for 15 minutes. Gently fluff the quinoa with a fork, then transfer it to a large bowl.
- In a small bowl, mix lemon juice with 1/4 cup of oil. Drizzle this mixture over the warm quinoa and mix well to ensure the quinoa is evenly coated. Season with salt and pepper, then let it cool down.
- Get the grill ready by setting it to a medium-high temperature. Grill the scallions and tomatoes in a grill basket, turning them occasionally, until they have charred spots and the tomatoes start to split. This process usually takes approximately 6-8 minutes. Once done, transfer them to a cutting board and cut the scallions into 1-inch pieces.
- Spread the quinoa on a serving platter and layer it with the grilled scallions, tomatoes, avocado slices, fresh mint leaves, and pistachios. Drizzle some oil on top and sprinkle with sea salt before serving.
Summary:
- Calories: 2047 kcal
- Fat: 114 g
- Protein: 53 g
- Carbs: 220 g
- Potassium: 4166 mg
- Magnesium: 696 mg