
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
Family-Friendly, Gluten-Free, Mediterranean, Vegetarian, Soy-Free
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.
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: 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
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.
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
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
Serve
Kids Can!
- Measure the onion.
- Rinse the quinoa.
- Pickle the onion.
- Rinse the chickpeas.
- Top with the dressing, onion, and feta.