Chopped Large Recipe

Cook quinoa (if not pre-cooked)

Rinse 1 cup dry quinoa under cold water. Combine with 2 cups water and a pinch of salt in a saucepan. Bring to a boil, reduce to a simmer, cover and cook 15 minutes or until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork. Measure 2 cups cooked quinoa; cool to room temperature.

Drain and rinse 1 cup canned black beans. Pat lightly dry and set aside.

Preheat a grill pan or outdoor grill to medium-high (about 400°F / 200°C) or preheat oven to 425°F (220°C) if roasting.

Toss the sliced red onion rings and 1.5 cups sweet corn kernels with 1 tablespoon olive oil, 1/4 tsp salt and a pinch of black pepper. If using a grill, thread onion rings on skewers or place in a grill basket; grill corn and onion until charred and softened, about 3–5 minutes per side for onion and 6–8 minutes total for corn, turning occasionally. If roasting, spread on a rimmed sheet and roast 12–15 minutes, turning once, until charred spots appear. Remove and let cool slightly; roughly chop grilled onion into bite-sized pieces if needed.

Toss 1.5 cups cherry or halved plum tomatoes with 1 tsp olive oil, a pinch of salt and pepper. Roast on a baking sheet at 425°F (220°C) for 12–15 minutes until softened and slightly blistered. Allow to cool.

In a small skillet over medium heat, warm 1 tsp olive oil. Add 3 tbs raw pumpkin seeds and toast, stirring frequently, 3–4 minutes until aromatic and starting to pop. Sprinkle 1/2 tsp ground cumin, 1/4 tsp smoked paprika and 1/8 tsp salt over the seeds; toss and cook another 30–45 seconds. Transfer to a small bowl to cool (they will crisp as they cool).

In a blender or using an immersion blender, combine 1/2 cup loosely packed chopped cilantro, 3 tbs fresh lime juice, 3 tbs olive oil, 1 tsp honey or agave, 1 minced garlic clove, 1/4 tsp ground cumin, 1/2 tsp salt and 1/4 tsp black pepper. Blend until smooth. If the vinaigrette is too thick, add up to 2 tbs water to reach desired consistency. Taste and adjust seasoning or lime for brightness.

In a large bowl combine 6 cups chopped romaine, 2 cups cooled cooked quinoa, 1 cup drained black beans, the grilled/chopped red onion, 1.5 cups blistered roasted tomatoes, 1.5 cups grilled sweet corn, 6 thinly sliced radishes, and shredded or julienned carrot from 1 large carrot.

Gently fold in the diced avocado (2 each) so it doesn't mash.

Pour the cilantro lime vinaigrette over the salad — start with about half (approximately 4 tbs) and toss gently; add more to taste so everything is lightly coated but not soggy.

Scatter the warm or cooled spiced pumpkin seeds over the top for crunch.

Taste and adjust final seasoning with additional salt, pepper or lime juice as desired. Serve immediately so avocado remains fresh and seeds stay crunchy.