Winter citrus salad with harissa-spiced white beans and mint

Gluten-Free Friendly, Soy-Free, Vegetarian

2 Servings, 740 Calories/Serving

25–35 Minutes

Our staff nutritionist, Kaley Todd, loves this meal for all the plant-based protein in the white beans and quinoa, and for all the citrus. Packed with vitamin C, the oranges not only boost immunity, they also help with iron absorption. Once you’ve sliced them, put the fruit in a bowl and use the juices that collect to season the dressing.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

½ cup rainbow quinoa
1 or 2 shallots
¾ cup cooked white beans
½ teaspoon harissa powder (optional)
2 blood oranges
1 Cara Cara orange
1/3 cup almonds
Fresh mint
1 tablespoon sherry vinegar
¼ pound baby arugula
1½ ounces ricotta salata

Nutrition per serving

Calories 740, Total Fat 38g (49% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 840mg (37% DV), Total Carb. 78g (28% DV), Fiber 15g (54% DV), Protein 22g
Contains: Milk, Tree Nuts

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Rinse and cook the quinoa

In a fine-mesh strainer, rinse the quinoa.

In a small sauce pot, combine the quinoa and 1 cup lightly salted water and bring to a boil. Reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork.
While the quinoa cooks, prepare the beans and make the salad.

Cook the beans

Peel and thinly slice the shallot.
In a fine-mesh strainer, rinse the beans.

In a medium frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the shallot, season with salt, and cook, stirring occasionally, until caramelized, 4 to 5 minutes. Add the beans and as much harissa powder as you like and cook, stirring occasionally, until the beans are warmed through, 1 to 2 minutes.
While the shallot and beans cook, prepare the salad.

Make the salad

Using your hands or a sharp knife, peel the blood oranges and the Cara Cara orange; cut the fruit crosswise into thin rounds. Discard any seeds. Put the orange slices in a medium bowl.
Coarsely chop the almonds.
Strip the mint leaves from the stems; coarsely chop the leaves.

In a small bowl, stir together the sherry vinegar, 2 tablespoons oil, and any orange juice that has collected. Season to taste with salt and pepper.
To the bowl with the oranges, add the arugula, oranges, almonds, mint, and as much dressing as you like. Toss to coat.

Serve

Transfer the warm quinoa to individual bowls, and top with the orange-arugula salad and the warm beans. Crumble the ricotta salata on top and serve.

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