Sweetgreen discontinued my favorite salad so I had no choice but to try and recreate it! Watch this recipe step by step here
It's a warm bowl with arugula, quinoa, chickpeas, portobello mushrooms, spicy broccoli, corn, and feta. Topped with a pesto vinaigrette!
Shopping List
arugula
quinoa - white, brown, or multicolored is ok
canned chickpeas - bagged will take FOREVER to cook
portobello mushrooms - regular sized or baby ones
fresh broccoli
fresh corn - frozen is ok
feta cheese - optional but highly recommend
Spices
salt
pepper
turmeric
red crushed pepper flakes
chili powder - or chili oil if you're fancy
Dressing
fresh basil
olive oil
red wine vinegar or apple cider vinegar
fresh garlic
salt
Directions
Quinoa:
In a small sauce pan, boil 1 and 1/2 cups of water and a pinch of salt
Add 1/4 cup of quinoa
Cook on high for 10 minutes or until water is almost fully evaporated
Cover saucepan and cook on low until water fully evaporates
Quinoa should be soft but not mushy
Set quinoa aside uncovered
Dressing:
Blend 1 bunch of fresh basil, 1 clove of garlic, 1/4 cup red wine vinegar or apple cider vinegar, 1/3 cup olive oil, and a pinch of salt for about 5 seconds or until smooth
Set aside
Broccoli and Mushrooms:
Heat oven to 400 degrees F
Chop broccoli into 1 cup of mini florets so they cook faster
Toss with 1 tbsp olive oil, pinch of salt and pepper
Add to half of an ungreased baking sheet
Chop up about 3 baby mushrooms or 1 big mushroom
Toss with 1 grated garlic clove, 1 tbsp salt, 1 tsp red chili flakes and 1 tsp chili powder
Add to other half of baking sheet
Roast for about 15 minutes
Set aside
Chickpeas and Corn:
Boil fresh corn for about 8 minutes or until al dente
Chop and set aside
Drain and rinse a can of chickpeas
Add 1/2 cup of chickpeas to small pan with oil - save the rest for another recipe
Add a pinch of salt and 1 tbsp of turmeric
Cook until soft
Set aside
You can add a pinch of sugar if the turmeric is too bitter for your liking but keep in mind it will blend well as-is with the other salad flavors.
Assemble and enjoy!
xo Marley
