
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Mediterranean quinoa salad with ras el hanout–roasted vegetables
Vegan, Soy-Free, Gluten-Free, Dairy-Free, Diabetes-Friendly, Family-Friendly, Mediterranean
2 Servings, 640 Calories/Serving
30–45 Minutes
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
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 3 tablespoons tahini
- 1 teaspoon red chile flakes (optional)
- 3 ounces organic baby kale or other leafy greens
Nutrition per serving
Calories: 640, Protein: 18g (36% DV), Fiber: 14g (56% DV), Total Fat: 37g (57% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 10g, Saturated Fat: 5g (25% DV), Cholesterol: 0mg (0% DV), Sodium: 180mg (8% DV), Carbohydrates: 66g (22% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV).
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.
Instructions
Wash produce before use
1
Cook the quinoa
- Rinse the quinoa.
While the quinoa cooks, prepare the vegetables.
2
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 cut in half lengthwise; coarsely chop half for roasting and thinly slice half for pickling.
While the vegetables roast, prepare the rest of the meal.
3
Pickle the onion
4
Make the tahini spread and the kale salad
- Zest and juice the lemon, keeping the zest and juice separate.
- Strip the parsley leaves from the stems.
To the bowl with the pickled onion, stir in the lemon zest and 2 to 3 teaspoons oil. Add the kale and parsley and toss to coat. Season to taste with salt and pepper.
5
Finish the quinoa and roasted vegetable salad
Serve
Kids Can!
- Season the vegetables for roasting.
- Pickle the onion.
- Strip the parsley leaves.
- Assemble the kale salad.
- Top the quinoa and vegetables with the salad.