Quinoa a la Mexicana

Step 1

Preheat oven to 375°. Bring 2 cups water to a boil in a medium saucepan over high heat. Add½ cup white, red, or tricolor quinoa, rinsed, then reduce heat to low and simmer, stirring occasionally, until quinoa is tender and most of the liquid is absorbed, 12–15 minutes. Drain and rinse with cold water.

Step 2

Transfer quinoa to a baking sheet and toss with2 Tbsp. avocado oiland¼ tsp. Diamond Crystal kosher salt. Bake, tossing halfway through, until crispy and golden brown, 25–30 minutes.

Step 3

Meanwhile, peel1 large English hothouse cucumber (about 12 oz.)in alternating stripes. Cut in half lengthwise and scoop out seeds with a spoon. Slice at an angle to create long C-shaped slices. Transfer cucumber to a large bowl and toss with½ tsp. Diamond Crystal kosher salt.

Step 4

Heat a large cast-iron skillet over medium-high. Cook2 bunches scallions (about 16 scallions/6 oz.), trimmed, cut into 1" pieces (about 2½ cups), and1 Tbsp. avocado oil, tossing often, until charred in spots, 5–7 minutes. Transfer scallions to a blender.

Step 5

Reduce heat to medium-low. Cook10 oz. Sun Gold or cherry tomatoes (about 2 cups),¼ tsp. Diamond Crystal kosher salt, and1 tsp. freshly ground pepperin same skillet, stirring occasionally, until tomatoes are blistered, 6–8 minutes. Transfer tomatoes to bowl with cucumbers.

Step 6

Add¾ cup (lightly packed) cilantro leaves,juice of 1 lime (about 2 Tbsp.), remaining2 Tbsp. avocado oiland¼ tsp. Diamond Crystal kosher salt, and ¼ cup water to blender with scallions. Purée until smooth, 2–3 minutes.

Step 7

Add two thirds of scallion sauce to cucumber mixture and toss to combine. Add1 avocado, cut into ½" cubes, and gently stir to combine.

Step 8

Transfer vegetables to a platter and sprinkle crispy quinoa over. Drizzle with remaining scallion sauce. Sprinklezest of 1 lime (about 1 Tbsp.)over quinoa.

Editor’s note:Baking the quinoa gives it a crispy texture, but you can skip this step and prepare the salad with cooked, cooled quinoa instead.