In order to bring you the best organic produce, some ingredients may differ from those depicted.
Seared beets with quinoa tabbouleh salad and sumac-pickled onion
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Vegan, Diabetes-Friendly, No Added Sugar, <600 Calories
2 Servings, 590 Calories/Serving
We’ve combined not one but two superfoods in this Middle Eastern–inspired meal. Get a double dose of benefits with hearty quinoa and earthy kale—plus parsley, apple, and walnuts for a tasty, textural treat.
In your bag
- ½ cup rainbow quinoa
- 1 organic red onion
- 1 teaspoon sumac
- 2 tablespoons red wine vinegar
- ½ pound peeled roasted beets
- 1 organic Gala or other apple
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 3 ounces organic shredded kale or other leafy greens
- ¼ cup walnuts
Calories 590, Total Fat 32g (41% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 160mg (7% DV), Total Carb. 67g (24% DV), Fiber 12g (43% DV), Total Sugars 21g (Incl. 0g Added Sugars, 0% DV), Protein 15g
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.
In a small sauce pot, combine the quinoa and 1 cup [2 cups] lightly salted water. 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, cover, and keep warm. Meanwhile, prepare the pickled onion.
Pickle the onion
- Peel and thinly slice enough onion to measure ½ cup [1 cup].
In a small bowl, stir together the onion, sumac, and red wine vinegar. Season with salt and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.
Sear the beets
- Cut a small corner from the beet packaging and drain off any excess liquid; cut the beets into 1-inch pieces and pat dry with a paper towel.
In a medium frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the beets, season with salt and pepper, and cook, stirring occasionally, until browned and heated through, 2 to 3 minutes. Remove from the heat. Meanwhile, 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.
In a large bowl, combine the kale with the pickling liquid and 2 tablespoons [¼ cup] oil and gently massage the leaves. Add the apple, parsley, onion, and quinoa and toss to combine. Season to taste with salt and pepper.
Transfer the beets to individual bowls and top with the quinoa tabbouleh salad. Garnish with the walnuts and serve.
- Rinse the quinoa.
- Measure the water for the quinoa.
- Stir the pickled onion.
- Assemble the tabbouleh.
- Garnish with the walnuts.