Mediterranean quinoa salad with ras el hanout–roasted vegetables

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

Soy-Free, Mediterranean, Diabetes-Friendly, Dairy-Free, Gluten-Free, Family-Friendly, Vegan

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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
  • 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
Chef's Tip
Make It Ahead
The recipe can be prepared through Step 3 up to 1 day ahead. Let the quinoa and roasted vegetables cool, then cover and refrigerate the quinoa, vegetables, and pickled onion separately overnight. When ready to serve, gently rewarm the quinoa and roasted vegetables before proceeding with Steps 4 and 5.

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

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

Wash produce before use

1

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.
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.
On a sheet pan, toss the carrots, cauliflower, and coarsely chopped onion with 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.
While the vegetables roast, prepare the rest of the meal.

3

Pickle the onion

In a medium 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 tahini spread and start the kale salad.

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.
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.
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

In a large bowl, toss together the quinoa and roasted vegetables; season to taste with salt and pepper.

Serve

Spread the tahini on individual plates. Top with the quinoa-vegetable mixture and kale salad and 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.