Grilled cherry tomatoes add a smoky sweetness to a quinoa and green bean salad.

Serves 4


  • 1 cup quinoa, rinsed
  • ½ cup green beans, cut into 1-inch pieces
  • 2 pints cherry tomatoes
  • 3 Tbsp. extra-virgin olive oil, plus more for brushing
  • 2 Tbsp. white wine vinegar
  • ½ tsp. kosher salt
  • ¼ tsp. ground black pepper
  • ¼ cup roasted sunflower seeds


Active 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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