Summertime calls for lighter fare that won’t weigh you down or make you sweat in the kitchen. But who really wants to eat a plate of bland lettuce? This salad provides protein-packed quinoa and roasted sweet potatoes that are lightened with arugula and herbs and drizzled with creamy tahini hollandaise. This is a detoxifying (arugula!), beautifying (sweet potato!), energizing (quinoa!) and très delicious dish that is easy to prep in advance. Take it away for a summer picnic or dress it up at home for a beautiful display to serve to guests (just increase the portions). Vary the sweet potato with other roasted, seasonal vegetables (butternut squash in the fall, carrots or asparagus in spring, kabocha squash in winter, eggplant or zucchini in summer). Any tender fresh greens can be swapped for the arugula and grains or seeds (buckwheat, millet or brown rice) can be used in place of quinoa.
Ingredients
- •¼ cup white quinoa
- •Lemon juice or apple cider vinegar, as needed
- •70 ml (⅓ cup) vegetable broth, homemade bouillon or water
- •1 medium sweet potato, peeled and diced into 1-inch cubes
- •½ tablespoon coconut oil
- •Salt and ground black pepper, to taste
- •A generous handful of arugula (or salad greens of choice)
- •1 tablespoon fresh parsley or other fresh herbs of choice
- •1-2 tablespoons of Turmeric Tahini Hollandaise*
- •1 tablespoon toasted pumpkin seeds or walnuts
- •1-2 teaspoons sliced chives
- •1-2 tablespoons fresh sprouts, optional
- •½ tablespoon olive oil (or other heart-healthy vegetable oil of choice such as walnut, pumpkin seed, sesame, flax or hemp seed)
Preparation
Earlier in the day or the night before, soak the quinoa in filtered water with a splash of lemon juice or apple cider vinegar. Cover and allow to soak for several hours or overnight. Alternatively, you can simply rinse and cook the quinoa, but the cooking time will be longer and you may need a 1:2 ratio of quinoa to liquid.
If you’ve soaked the quinoa, when you’re ready to cook it rinse it in a sieve then add to a small saucepan on the stove with the vegetable broth or water. Bring to a boil. Cover and reduce heat to low. Simmer until the liquid has been absorbed, 10 to 12 minutes. Turn off the heat, allow to sit covered for another 5 minutes, then remove the cover and fluff with a fork.
Transfer to a bowl and allow to cool. If desired, the quinoa may be covered and refrigerated for up to 3 days.
Pre-heat the oven to 190° C (375° F). On a baking sheet lined with parchment paper, toss the sweet potato evenly with coconut oil (liquid or solid as it will turn to liquid in seconds once placed in the oven) and salt and pepper to taste. Bake for 15 to 20 minutes, toss well, and dab with a paper towel if they seem very oily. Continue baking until fork-tender, 10 to 15 more minutes, then remove from heat and set aside.
Place the arugula and parsley in a large bowl (see Note). Add the quinoa and sweet potatoes and mix together. Drizzle with Turmeric Tahini Hollandaise to taste. (Additional dressing may be served separately or added as you eat.)
Top with toasted seeds or nuts, chives and sprouts. Drizzle with olive oil and a splash of lemon juice. Season with salt and pepper to taste.
Note: If you’re taking this to go (it’s the perfect desk or picnic lunch and great to eat on a plane if you’re heading off on summer travels!), place the greens in a container, carrying the dressing separately. Or pour the dressing into a glass jar, top with the greens, and add a layer of quinoa, then sweet potato, and seeds or nuts. Shake and stir when you’re ready to eat.
Recipe from Très Green, Très Clean, Très Chic: Eat (and Live!) the New French Way with Plant-Based, Gluten-Free Recipes for Every Season, copyright © Rebecca Leffler, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.