We are getting to the time of year when I start to get really tired of root vegetables. I just can’t wait for spring. I curse that God-forsaken groundhog and his stupid shadow. I ache for asparagus and watercress. The only solace comes in the form of satisfying meals. And in the anticipation of better, warmer days I’ve started a gentle introduction of raw vegetables into my otherwise, still wintery dishes.
Here broccoli brings a much-needed raw crunch to one of my favorite winter meals, sautéed sweet potatoes, rich caramelized onions and protein rich quinoa. Have fun with this when you cook it at home. Chop up some raw kale or kohlrabi instead of the broccoli or swap for the last of the butternut squash for the potato. Enjoy that chlorophyll-ic sensation and keep dreaming of spring.
Sweet Potato and Raw Broccoli Quinoa
1 cup quinoa
2 tablespoons extra-virgin olive oil
1 medium onion, sliced
1 large sweet potato, peeled and cubed
1 small head broccoli, chopped
2 teaspoons apple cider vinegar
Bring a pot of salted water to a boil. Whisk in the quinoa and boil until tender and puffed, 15 to 18 minutes. Drain the quinoa and transfer to a large bowl.
Heat the oil in a large heavy skillet over medium high heat until hot, then stir in the onion and sweet potato along with 3/4 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally until the onion is browned and the sweet potato is golden and tender, 10 to 12 minutes. Transfer to the bowl with the quinoa. Stir the broccoli and vinegar into the quinoa mixture and season to taste with salt and pepper. Serve.