Mother Earth Recipe

Cook Quinoa

Rinse 1 cup of quinoa under cold water. In a saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes before fluffing with a fork.

Prepare Sweet Potato

Peel and dice the medium sweet potato into 1-inch cubes. Steam or boil the cubes for about 10-15 minutes until fork-tender. Drain and set aside.

Cook Portobello Mushrooms

Clean the portobello mushrooms with a damp cloth and remove the stems. Heat a grill or skillet over medium heat and brush the mushrooms with olive oil. Grill each side for about 5 minutes until they are tender and have grill marks. Slice and set aside.

Prepare Cucumber and Red Bell Pepper

Slice the cucumber and red bell pepper into thin strips or bite-sized pieces. Set aside.

Make Broccoli Pesto

Steam 1 cup of broccoli florets until bright green and tender. In a food processor, add the steamed broccoli, 2 tablespoons of olive oil, 1 clove of garlic, and a squeeze of lemon juice. Blend until smooth and adjust seasoning with salt and pepper.

Mix Salad

In a large bowl, combine the cooked quinoa, sweet potato, grilled portobello mushrooms, cucumber, red bell pepper, and leafy greens. Gently toss to combine.

Add Broccoli Pesto

Spoon the broccoli pesto over the salad mixture and toss lightly to coat all ingredients evenly.

Prepare Red Pepper Miso Vinaigrette

In a small bowl, whisk together 1 tablespoon of miso paste, 2 tablespoons of lemon juice, and a drizzle of olive oil. Adjust with additional lemon juice to taste.

Finish with Toppings

Drizzle the red pepper miso vinaigrette over the salad and sprinkle with hemp seeds for added crunch and nutrition.