Broccoli Quinoa with Heirloom Tomatoes

Wash and dry produce. Bring a medium pot of salted water to a boil. In a separate small pot, bring 1 cup water and ¼ teaspoon salt to a boil. Once small pot of water is boiling, stir in white quinoa. Return to a boil, then reduce heat to medium low. Cover pot with lid. Simmer 16-18 minutes, or until quinoa is tender and water has absorbed. Remove from heat. Let rest, covered, 3 minutes. Fluff with a fork. Roughly chop broccoli into bite-size pieces. Once medium pot of water is boiling, add broccoli to pot. Cook 2-3 minutes, or until tender. Strain broccoli. Rinse under cold water until cool and place on a paper-towel-lined plate. Small dice dates into pieces, about ¼ inch each. Halve heirloom grape tomatoes. Place quinoa, broccoli, dates, tomatoes, and herb miso-tahini sauce in a large bowl. Toss to combine. Season with salt and pepper to taste. Enjoy!