Greens & Grains Recipe

Time40m

Serves4

Featuring quinoa, sweet potatoes, bell peppers, broccoli, basil, avocado, tossed in a zesty lime vinaigrette and served atop a bed of arugula.

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Ingredients

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1
Cook Quinoa
Rinse quinoa under cold water, then combine it with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
2
Prepare Sweet Potatoes
Peel and dice the sweet potatoes into 1-inch cubes. Steam or boil them for about 10-15 minutes until tender. Drain and set aside.
3
Sauté Vegetables
In a large pan, heat a splash of olive oil over medium heat. Add chopped bell peppers and broccoli florets, and sauté for 5-7 minutes until softened. Remove from heat.
4
Make Dressing
In a small bowl, whisk together olive oil, lime juice, honey, salt, and black pepper until well combined.
5
Assemble Salad
In a large bowl, combine cooked quinoa, sweet potatoes, sautéed bell peppers, broccoli, and basil. Drizzle with lime vinaigrette and toss gently to combine.
6
Serve
On a serving plate, create a bed of arugula. Top with the quinoa and vegetable mixture, and slice the avocado on top. Serve immediately.