Photo: Andrew Purcell
Grilled cherry tomatoes add a smoky sweetness to a quinoa and green bean salad.
DirectionsActive time: 15 minutes
Total time: 30 minutes
Soak 8 (8-inch) wooden skewers in water for 10 minutes. In a small saucepan, bring 1½ cups water to a boil. Stir in quinoa, cover, and cook over low heat until water has been absorbed and quinoa is tender, about 14 minutes. Uncover, fluff quinoa with a fork, and transfer to a large bowl.
Meanwhile, in a second small saucepan of boiling water, cook beans until just tender, about 2 minutes. Drain and set aside.
Preheat grill to high heat. Thread tomatoes onto skewers and brush with oil. Grill until marks form but tomatoes still hold their shape, about 1 minute per side. Slide tomatoes onto a large plate.
In a small bowl, whisk 3 Tbsp. oil with vinegar, salt, and pepper. Stir reserved green beans and sunflower seeds into quinoa. Add dressing and toss well. Fold in tomatoes and serve at room temperature or lightly chilled.
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From the June 2013 issue of O, The Oprah Magazine
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