In order to bring you the best organic produce, some ingredients may differ from those depicted.
Prosciutto, squash, and grape skewers with quinoa-arugula salad
Family-Friendly, Lean & Clean, Dairy-Free, Gluten-Free, Diabetes-Friendly, Mediterranean
2 Servings, 350 Calories/Serving
We challenged our chefs to pile their fave summer flavors onto skewers—and they delivered. Savor this unforgettable, sweet and salty mix of prosciutto-wrapped squash with juicy grapes and onion.
In your bag
- ¼ cup rainbow quinoa
- 3 tablespoons sliced almonds
- 1 organic red onion
- ¼ pound organic red or other grapes
- 1 organic zucchini or yellow squash
- 3 ounces sliced prosciutto
- Wooden skewers
- 1 organic lime
- Sunbasket miso-maple glaze (miso - maple syrup - gluten-free tamari - rice vinegar - toasted sesame oil)
- 1 ounce organic baby arugula or other leafy greens
Calories 350, Total Fat 17g (26% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 10mg (3% DV), Sodium 500mg (21% DV), Total Carb. 44g (15% DV), Fiber 7g (28% DV), Total Sugars 17g (Incl. 1g Added Sugars, 2% DV), Protein 13g
Contains: Tree Nuts (almond), Soybeans
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; toast the almonds
- Keep the prosciutto refrigerated until ready to use.
- Rinse the quinoa.
In a small sauce pot, combine the quinoa and ½ cup [1 cup] 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, in a dry large frying pan over medium heat, toast the almonds, stirring often, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a medium bowl. Wipe out the pan. While the quinoa is cooking, prepare the skewers.
Prep the skewer ingredients
- Peel and cut the onion into enough 1-inch pieces to measure 1 cup [2 cups].
- Remove any stems from the grapes.
- Cut the zucchini in half lengthwise, then crosswise into ½-inch-thick half-moons.
- Cut the prosciutto slices in half lengthwise, then separate the pieces.
In a medium bowl, combine the onion, grapes, zucchini, and 1 to 2 tablespoons oil. Season with salt and pepper and toss to coat. Working with one zucchini slice at a time, wrap it with a piece of prosciutto until you’ve used all the prosciutto.
Assemble and cook the skewers
Thread the onion, grapes, prosciutto-wrapped zucchini, and any unwrapped zucchini slices onto the skewers, alternating the ingredients. Set aside any remaining ingredients that don’t fit on the skewers for the salad.
In the same dry pan used for the almonds over medium-high heat, add the skewers and cook, turning occasionally, until the vegetables and prosciutto are golden brown on the edges and the onion has softened, 8 to 10 minutes. While the skewers are cooking, prepare the salad.
Make the dressing; assemble the salad
- Zest and juice the lime. [Zest 1 lime; juice both limes.]
In a small bowl, stir together the miso-maple glaze, lime zest, and 2 tablespoons [¼ cup] lime juice.
To the bowl with the toasted almonds, stir in the quinoa, half the dressing, and any remaining skewer ingredients (set aside the remaining dressing for serving). Gently stir in the arugula and season to taste with salt and pepper.
Transfer the quinoa-arugula salad to individual plates and top with the skewers. Serve the remaining dressing on the side.
- Rinse the quinoa.
- Assemble the skewers.
- Juice the lime.
- Make the dressing.
- Assemble the salad.