Red quinoa and white bean salad with grilled zucchini and lime cumin vinaigrette

Bring the water to a boil with a bay leaf and a pinch of salt.

Rinse the quinoa a couple of times in cold water, dry it and dry toast it in a pan.

Add the quinoa to the boiling water, cover, and simmer on low about 15 minutes.

Stem the zucchini and slice into planks; season with olive oil, pepper, salt, smoked paprika and chopped fresh rosemary.

Grill on a grill preheated to medium-high (transcribed as 'about 45 minutes on each side'), flip for grill marks and grill another three or four minutes; keep some texture.

Take the quinoa off the heat, lid on, and rest about five minutes until the water is absorbed; remove the bay leaf and add lime juice and salt. Cool.

Chop the cilantro, stems and all, into a bowl.

For the vinaigrette, put garlic, lime juice, lime zest, lemon juice, slightly crushed toasted cumin seeds, cayenne and a pinch of salt in a blender.

Add about a tablespoon of seeded, roughly chopped serrano and blend while adding the olive oil until creamy.

Add the drained, rinsed white beans to the cooled quinoa, then half the vinaigrette, just enough to coat.

Dice the grilled zucchini into the cilantro bowl, add the bean and quinoa mixture, taste and add a touch more vinaigrette.

Add toasted almonds and toasted sunflower seeds, saving some almonds for garnish; serve at room temperature garnished with whole cilantro.