Grilled Watermelon Salad

Yes you can grill watermelon! It will reward you with a smoky flavor and lots of sweetness. Combining the scent of outdoor barbecues with the fresh fruit flavors we love, the result is memorable. Try this on your friends and revel in the compliments.

Watermelon is high in potassium, vitamin A,  vitamin C, and it’s super low calorie. 2 cups = 80 calories! Watermelon also provides vitamin B6 and glutathione. The body needs these vitamins, nutrients, and compounds like glutathione for proper immune function. Check out this yummy fun salad with a grilled take on watermelon to bring some versatile flavor to this delicious and nutritious food. – Veronica

Serving Size: 2 People

• 2 large slices watermelon to grill
• 3 cups cooked quinoa
• 3 radishes, sliced
• 2/3 cup Cilantro Lime Vinaigrette (see recipe)
• 10 cups chopped romaine lettuce
• 2 medium ripe avocados, sliced
• 1/4 teaspoon chili powder, optional
• 2 tablespoons chopped fresh cilantro, optional

Preheat a grill or a grill pan on a stove over medium high heat. Place the watermelon slices on the grill rack or pan and cook for about 4 minutes, or until the watermelon is lightly charred, turning once about halfway through cooking. Transfer to a cutting board and cut each watermelon piece into slices.

In a large bowl combine the quinoa and radish slices and lightly toss with the vinaigrette.

To serve, make a bed of the chopped lettuce on a large serving platter and top with the quinoa mixture. Next, arrange the watermelon slices and avocados, and sprinkle with chili powder and chopped cilantro. Serve with extra vinaigrette on the side.

Chef’s tip: My fail-proof way to cook quinoa is with a rice cooker. Place 1 cup uncooked quinoa and 2 cups liquid (either 2 cups filtered water or 1 cup filtered water and 1 cup unsweetened almond milk or coconut milk) in the cooker and set on the white rice setting.

The quinoa comes out perfect every time. If you don’t have a re cooker, place the quinoa and 2 cups liquid into a medium sized pot. Bring to a boil, reduce the heat to medium, and cover with a tight-fitting lid. Simmer, covered, for about 15-20 minutes, or until all the water is absorbed. Remove the pan from the heat, fluff the quinoa with a fork, and keep it covered until ready to use.