Hearty Sweet Potato, Broccoli & Quinoa Salad

with Tahini-Lemon Dressing & Goat Cheese

30 min

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2 Servings
Est. 700 Cals/serving

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!

Get Cooking

fresh

ingredients

½ cup White Quinoa
1 Avocado
1 Lemon
1 oz Arugula
1 Persian Cucumber
¾ lb Broccoli
½ lb Sweet Potatoes
1 large bunch Mint
2 Tbsps Sunflower Seeds
2 Tbsps Tahini Paste
¼ cup Crumbled Goat Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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