Quinoa Bowl With Broccoli, Tomatoes, Sweet Potatoes & Lemon-yogurt Dressing
HELPFUL TIP: Just a little bit of yogurt in a dressing goes a long way. Used here, it creates a creamy dressing that is healthy and packed with both nutrients and flavor.
SERVES 4
Ingredients
- 1 ½ cups quinoa
- 6 Tbsp extra virgin olive oil divided
- 1 large sweet potato peeled and cut into a ½-inch dice
- 1 onion chopped
- 1 celery stalk chopped
- 3 garlic cloves chopped
- 1 medium head of broccoli stem trimmed and cut into small florets
- 1 cup cherry or teardrop tomatoes halved
- ½ cup mixed fresh herbs of choice: parsley basil, mint, oregano
- Grated zest of 1 lemon
- Sea salt to taste
- For the dressing:
- 1 Tbsp plain Greek yogurt or cashew milk yogurt
- 4 Tbsp extra virgin Greek olive oil
- Strained juice of 1 lemon
- ½ tsp grated fresh ginger
- Pinch of turmeric for color
- Salt to taste
Instructions
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Preheat the oven to 375F.
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Cook the quinoa according to package directions, drain and set aside.
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In a large bowl, toss the sweet potato cubes with 4 tablespoons of olive oil and season with salt. Place on a lined baking sheet and roast for about 12 - 15 minutes, or until tender but firm. Remove and cool.
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In the meantime, heat 2 more tablespoons of olive oil in a large frying pan and cook the onion and celery until soft and the onion lightly golden, about 10 minutes. Stir in the garlic and broccoli. Cover and steam in the oil for about 7 minutes, or until the broccoli is also tender but al dente.
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Transfer the cooked, drained quinoa to a large serving bowl. Add the roasted sweet potato cubes and broccoli mixture. Add the cherry tomatoes, lemon zest and fresh chopped herbs. Toss gently and adjust salt level to your liking.
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In a small jar or in a small bowl with a wire whisk, shake or whisk respectively all the ingredients for the dressing. Pour over the quinoa, toss gently and serve.