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Hearty Sweet Potato, Broccoli & Quinoa Salad
with Tahini-Lemon Dressing & Goat Cheese
Cook Time
25-35mins
Makes
2 Servings
Nutrition
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During the gentle transition between spring and summer, we’re afforded the unique freedom to utilize ingredients from both. In this recipe, we’re combining sweet potatoes and broccoli (cooler weather crops) with cucumber and peppery arugula (late spring or summer specialties) to create a hearty, healthful salad. With fresh mint, white quinoa and goat cheese, or chèvre, this is a wonderful way to span the season, chefs!
Tips & Techniques
Tools from the Test Kitchen
Ingredients
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Title
-
½ Cup White Quinoa
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1 Avocado
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1 Lemon
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1 Ounce Arugula
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1 Persian Cucumber
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¾ Pound Broccoli
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½ Pound Sweet Potatoes
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1 Large Bunch Mint
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2 Tablespoons Sunflower Seeds
- 2 Tablespoons Tahini Paste
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¼ Cup Crumbled Goat Cheese
Instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat 2 medium pots of salted water to boiling on high. Using a peeler, remove the rind of the lemon, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pit, peel and medium dice the avocado; toss with the juice of 1 lemon wedge to prevent browning. Small dice the cucumber. Cut the broccoli into large florets. Peel and medium dice the sweet potatoes. Pick the mint leaves off the stems; discard the stems.
2
Cook the quinoa:
Thoroughly rinse the quinoa. Once boiling, add the quinoa to the first pot of boiling water. Cook 14 to 16 minutes, or until tender. Drain thoroughly and set aside.
3
Cook the broccoli:
While the quinoa cooks, add the broccoli to the second pot of boiling water. Cook 4 to 6 minutes, or until slightly softened and bright green. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Rinse and dry the pot.
4
Cook the sweet potatoes:
While the broccoli cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sweet potatoes; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until browned and tender when pierced with a fork. Remove from heat.
5
Make the tahini-lemon dressing:
While the sweet potatoes cook, in a medium bowl, combine the tahini paste and the juice of the remaining lemon wedges; season with salt and pepper to taste. Slowly whisk in 1 tablespoon of olive oil and 2 tablespoons of water until well combined.
6
Finish & plate your dish:
In the pot used to cook the broccoli, combine the avocado, arugula, cucumber, lemon zest and cooked quinoa, broccoli and sweet potatoes; season with salt and pepper. Add as much of the tahini-lemon dressing as you’d like (you may have extra); toss to thoroughly coat. Season with salt and pepper to taste. Divide the finished salad between 2 dishes. Garnish with the mint, sunflower seeds and goat cheese. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat 2 medium pots of salted water to boiling on high. Using a peeler, remove the rind of the lemon, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pit, peel and medium dice the avocado; toss with the juice of 1 lemon wedge to prevent browning. Small dice the cucumber. Cut the broccoli into large florets. Peel and medium dice the sweet potatoes. Pick the mint leaves off the stems; discard the stems.
2
Cook the quinoa:
Thoroughly rinse the quinoa. Once boiling, add the quinoa to the first pot of boiling water. Cook 14 to 16 minutes, or until tender. Drain thoroughly and set aside.
3
Cook the broccoli:
While the quinoa cooks, add the broccoli to the second pot of boiling water. Cook 4 to 6 minutes, or until slightly softened and bright green. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Rinse and dry the pot.
4
Cook the sweet potatoes:
While the broccoli cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sweet potatoes; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until browned and tender when pierced with a fork. Remove from heat.
5
Make the tahini-lemon dressing:
While the sweet potatoes cook, in a medium bowl, combine the tahini paste and the juice of the remaining lemon wedges; season with salt and pepper to taste. Slowly whisk in 1 tablespoon of olive oil and 2 tablespoons of water until well combined.
6
Finish & plate your dish:
In the pot used to cook the broccoli, combine the avocado, arugula, cucumber, lemon zest and cooked quinoa, broccoli and sweet potatoes; season with salt and pepper. Add as much of the tahini-lemon dressing as you’d like (you may have extra); toss to thoroughly coat. Season with salt and pepper to taste. Divide the finished salad between 2 dishes. Garnish with the mint, sunflower seeds and goat cheese. Enjoy!
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