Quinoa and chickpea pilaf with pickled red onions and feta

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Quinoa and chickpea pilaf with pickled red onions and feta

Gluten-Free, Soy-Free, Vegetarian, Mediterranean, Family-Friendly

2 Servings, 550 Calories/Serving

20 Minutes

Developed by one of our Sunbasket Test Kitchen team mamas, this kid-friendly Mediterranean-inspired dish lets any parent get dinner on the table in about 20 minutes.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • 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
Chef's Tip
If you have any quick-pickled onions left over, cover and refrigerate them for up to 1 week. They make a great garnish for salads, sandwiches, eggs, and grain bowls.

Nutrition per serving

Calories: 550, Protein: 18g (36% DV), Fiber: 9g (36% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 28g, Polyunsaturated Fat: 6g, Saturated Fat: 5g (25% DV), Cholesterol: 20mg (7% DV), Sodium: 770mg (32% DV), Carbohydrates: 65g (22% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Milk

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 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.
While the quinoa cooks, 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. Top with half the tahini goddess dressing and as much pickled onion as you like and sprinkle with the feta. Serve the remaining dressing on the side.
Kids Can!
  • Measure the onion.
  • Rinse the quinoa.
  • Pickle the onion.
  • Rinse the chickpeas.
  • Top with the dressing, onion, and feta.