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1
Make the Quinoa In a medium saucepan, combine all of the ingredients with 1 cup of water and bring to a boil.
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2
Cover and cook over low heat until the quinoa is tender and all of the water has been absorbed, about 25 minutes.
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3
Spread the quinoa out on a baking sheet to cool.
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4
Meanwhile, Make the Charred Onion Mix Heat a large cast-iron skillet.
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5
In 2 batches, cook the onions over moderately low heat, turning occasionally, until well charred, 18 to 20 minutes.
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6
Chop the onions; reserve 1/3 cup for the dressing.
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7
Transfer the remaining onions to a medium bowl.
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8
Meanwhile, Make the Charred Onion Mix In a small skillet, toast the quinoa over low heat, stirring frequently, until its crunchy and starts to pop, about 5 minutes.
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9
Add the toasted quinoa to the charred onions in the bowl, then add all of the remaining ingredients and mix well.
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10
Make the Dressing In a blender, combine all of the ingredients along with the reserved 1/3 cup of charred onions.
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11
Puree until smooth.
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12
Strain the dressing into a small bowl.
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13
Make the Salad In a large bowl, combine all of the ingredients except the salt and garnishes.
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14
Add the cooled quinoa, charred onion mix and half of the dressing, season with salt and toss.
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15
Transfer the salad to a platter and top with the garnishes.
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16
Serve the remaining dressing on the side.
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17
make ahead The quinoa, charred onion mix and dressing can be refrigerated separately overnight.
