Quinoa & Charred Vegetable Salad with Tahini-Lemon Dressing

Recipe details

Yield

4 people

Prep time

30 minutes

Cook time

30 minutes

Total time

45 minutes

Ingredients

• 1½ cups white quinoa, rinsed well under cold water
• 2¼ cups vegetable stock (or water — stock adds more flavour)
• 2 medium zucchini, sliced into ½-inch rounds
• 2 large red bell pepper, deseeded, cut into wide strips
• 1½ cups cherry tomatoes (left whole)
• 2 medium corn cobs, husked (kernels cut off after grilling)
• 1 medium red onion, sliced into thick rings
• 2 large avocado, sliced just before serving (ripe but firm)
• 3 tbsp olive oil (for grilling the vegetables)
• 1½ tsp flaky sea salt (plus more to taste)
• 1 tsp smoked paprika
• ½ tsp chilli flakes (add more if you like heat)
• ⅓ cup tahini (well-stirred from the jar)
• 3 tbsp fresh lemon juice (from about 1½ lemons)
• 2 cloves garlic, minced or grated
• 1 tbsp coconut aminos (adds a subtle umami-sweet depth to the dressing)
• 3–4 tbsp warm water (to thin the dressing to a pourable consistency)
• ½ cup fresh flat-leaf parsley, roughly chopped
• ¼ cup fresh mint leaves, torn
• ¼ cup pumpkin seeds (toasted in a dry pan)

Instructions

1. Rinse 1½ cups (255 g) quinoa thoroughly in a fine-mesh sieve under cold running water for about 30 seconds — this removes the natural bitter coating. Add to your rice cooker with 2¼ cups (540 ml) vegetable stock. Set to cook. (No rice cooker? Bring to a boil in a saucepan, then reduce to the lowest heat, cover, and simmer for 15 minutes.) Once done, fluff with a fork and leave the lid slightly ajar to let steam escape.
2. While the quinoa cooks, preheat your grill or BBQ to high heat — you want it screaming hot for proper char.
3. Slice 2 medium zucchinis into ½-inch rounds. Deseed and cut 2 large red bell peppers into wide strips. Slice 1 medium red onion into thick rings. Husk 2 corn cobs — these will be grilled whole and the kernels cut off after.
4. In a large bowl, toss the zucchini, red pepper strips, red onion rings, whole corn cobs, and 1½ cups (225 g) cherry tomatoes with 3 tbsp (45 ml) olive oil, 1½ tsp flaky sea salt, 1 tsp smoked paprika, and ½ tsp chilli flakes. Coat everything evenly.
5. Place everything on the hot grill. Grill the corn cobs whole, turning every 2–3 minutes, for about 10 minutes total until charred in spots. The zucchini rounds and pepper strips go for 3–4 minutes per side until nicely charred and just tender. The cherry tomatoes and onion rings go in a grill basket or foil tray for about 6–8 minutes until blistered and jammy. Work in batches if needed — don't crowd the grill.
6. While the vegetables are grilling, make the tahini-lemon dressing. Mince or grate 2 cloves of garlic. In a medium bowl (or blender), whisk together ⅓ cup (80 g) tahini, 3 tbsp (45 ml) fresh lemon juice, the minced garlic, and 1 tbsp (15 ml) coconut aminos. Add 3–4 tbsp (45–60 ml) warm water one tablespoon at a time, whisking until the dressing is silky, creamy, and pourable. Taste and adjust lemon or salt. Set aside.
7. Toast the ¼ cup (35 g) pumpkin seeds in a small dry cast iron pan over medium heat, tossing frequently for about 3–4 minutes until they start to pop and turn golden. Remove from heat immediately and set aside.
8. Once the corn cobs are charred and cool enough to handle, stand each one upright on a cutting board and slice the kernels off with a sharp knife. Transfer all grilled vegetables to a large bowl.
9. Roughly chop ½ cup (15 g) flat-leaf parsley and tear ¼ cup (8 g) fresh mint leaves.
10. Halve, pit, and slice 2 large avocados just before assembling.
11. Spread the fluffy quinoa across a large wide serving bowl or platter as your base. Pile the charred vegetables on top. Arrange the avocado slices over everything. Scatter the parsley and mint across the top, then drizzle generously with the tahini-lemon dressing. Finish with the toasted pumpkin seeds and an extra pinch of chilli flakes. Serve immediately — or let guests drizzle their own dressing at the table for maximum drama.