In order to bring you the best organic produce, some ingredients may differ from those depicted.
Charred beets with quinoa tabbouleh salad and sumac-pickled onions
Dairy-Free, Lean & Clean, Gluten-Free, Vegan, Soy-Free, Family-Friendly, Diabetes-Friendly, Mediterranean
2 Servings, 600 Calories/Serving
This Middle Eastern–inspired plant-based meal combines two superfoods—quinoa and kale—served with sweet charred beets in a wintry take on tabbouleh.
In your bag
- ½ cup rainbow quinoa
- 1 organic red onion
- 1 teaspoon sumac
- 2 tablespoons red wine vinegar
- ½ pound peeled roasted beets
- ¼ cup walnuts
- 1 organic Honeycrisp or other apple
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 3 ounces organic shredded kale or other leafy greens
Calories: 600, Protein: 15g (30% DV), Fiber: 12g (48% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 12g, Saturated Fat: 3.5g (18% DV), Cholesterol: 0mg (0% DV), Sodium: 125mg (5% DV), Carbohydrates: 67g (22% DV), Total Sugars: 22g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (walnut)
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Cook the quinoa
- Rinse the quinoa.
While the quinoa cooks, prepare the pickled onion.
Pickle the onion
- Peel and thinly slice enough onion to measure ½ cup [1 cup].
Toast the walnuts; char the beets
- Cut a small corner from the beet packaging and drain off any excess liquid; cut the beets into 1-inch pieces.
In the same pan over medium-high heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Add the beets, season with salt and pepper, and cook, stirring occasionally, until lightly charred and warmed through, 2 to 3 minutes. Remove from the heat.
While the walnuts and beets cook, prepare the remaining ingredients.
Prep the remaining ingredients; finish the tabbouleh
- Core and cut the apple into ½-inch pieces.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
- Drain the onion, reserving the pickling liquid.
- Rinse the quinoa.
- Measure the water for the quinoa.
- Pickle the onion.
- Assemble the tabbouleh.
- Garnish with the walnuts.