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Quinoa and chickpea pilaf with kale and tahini goddess dressing
Gluten-Free Friendly, Soy-Free, Vegetarian, <600 Calories
2 Servings, 520 Calories/Serving
20 Minutes
A simple, nourishing dinner that comes together fast—it can be done! Inspired by Eastern Mediterranean flavors, this colorful bowl combines quinoa and chickpea with farm-fresh veggies and Kalamata olives.
In your bag
- 1 organic red onion
- ½ cup rainbow quinoa
- ¼ cup apple cider vinegar
- 1 cup cooked chickpeas
- 3 ounces organic grape or cherry tomatoes
- 1 ounce pitted Kalamata olives
- 3 ounces organic baby kale or other leafy greens
- Sunbasket tahini goddess dressing (tahini - scallions - lemon juice - apple cider vinegar - parsley - garlic - kosher salt - dried dill)
- ¼ cup crumbled feta
Nutrition per serving
Calories 520, Total Fat 23g (29% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 15mg (5% DV), Sodium 910mg (40% DV), Total Carb. 61g (22% DV), Fiber 13g (46% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 20g
Contains:
Milk, Sesame
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 onion and quinoa
- Peel and finely chop enough onion to measure ½ cup [1 cup]. Thinly slice the remaining onion for pickling.
- Rinse the quinoa.
In a medium sauce pot over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chopped onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
Stir in the quinoa and cook until fragrant, about 1 minute. Add 1 cup [2 cups] water and season generously with salt and pepper. 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. Meanwhile, prepare the remaining ingredients.
2
Pickle the remaining onion
In a medium bowl, combine the sliced onion and apple cider vinegar. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.
3
Prep the vegetables
- Rinse the chickpeas.
- Cut the tomatoes in half.
- Cut the olives in half lengthwise, checking for any pits.
4
Finish the pilaf
To the pot with the cooked quinoa, stir in the chickpeas, tomatoes, olives, and kale; season to taste with salt and pepper.
Serve
Transfer the quinoa and chickpea pilaf to individual bowls. Using a slotted spoon, remove the pickled onion from the brine. Drizzle the pilaf with half the tahini goddess dressing and top with as much onion as you like. Sprinkle with the feta and serve the remaining dressing on the side.
Kids Can!
- Measure the onion.
- Rinse the quinoa and chickpeas.
- Pickle the onion.
- Top with the dressing, onion, and feta.