In order to bring you the best organic produce, some ingredients may differ from those depicted.
Mediterranean quinoa and roasted vegetable salad with ras el hanout
Gluten-Free, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Vegan, Diabetes-Friendly, No Added Sugar, <600 Calories
2 Servings, 560 Calories/Serving
Steamed quinoa is embellished with Moroccan-spiced roasted vegetables and a quick kale-lemon salad with pickled red onion for an easy, balanced vegan meal.
In your bag
- ½ cup rainbow quinoa
- 2 organic carrots
- ½ head organic cauliflower
- 1 organic red onion
- 1 teaspoon ras el hanout
- 1 tablespoon sherry vinegar
- 1 organic lemon
- 3 tablespoons tahini
- 1 teaspoon red chile flakes (optional)
- 3 ounces organic baby kale or other leafy greens
Calories 560, Total Fat 30g (38% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 180mg (8% DV), Total Carb. 60g (22% DV), Fiber 13g (46% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 16g
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
Heat the oven to 400°F.
- 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. Meanwhile, prepare the vegetables.
Prep and roast the vegetables
- Scrub or peel the carrots and trim the ends; cut the carrots in half lengthwise, then on the diagonal into 2-inch lengths.
- Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks.
- Peel the onion and thinly slice enough to measure ¼ cup [½ cup] and set aside for pickling; coarsely chop the remaining onion.
On a sheet pan [2 sheet pans], toss the carrots, cauliflower, and coarsely chopped onion with 1 to 2 tablespoons oil; season with salt and the ras el hanout. Spread in an even layer and roast, stirring halfway through, until the vegetables are tender, 15 to 20 minutes. Meanwhile, prepare the rest of the meal.
Pickle the onion
In a large bowl, combine the thinly sliced onion and sherry vinegar. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the lemon and the tahini spread.
Make the tahini spread and the kale salad
- Zest and juice the lemon, keeping the zest and juice separate.
In a small bowl, stir together the lemon juice, tahini, 1 to 2 tablespoons water, and as many chile flakes as you like; season to taste with salt and pepper and sugar (from your pantry), if desired.
To the bowl with the pickled onion, stir in the lemon zest and 2 to 3 teaspoons oil. Add the kale and toss to coat. Season to taste with salt and pepper.
Finish the quinoa and roasted vegetable salad
In another large bowl, toss together the quinoa and roasted vegetables; season to taste with salt and pepper.
Spread the tahini on individual plates. Top with the quinoa and roasted vegetable salad and kale salad and serve.
- Rinse the quinoa.
- Toss the vegetables with oil and season.
- Stir the pickled onion.
- Assemble the kale salad.
- Top the tahini with the salads.