In order to bring you the best organic produce, some ingredients may differ from those depicted.
Quinoa bowl with kale, avocado, and basil-mint pesto
Gluten-Free, Dairy-Free, Soy-Free, Vegetarian
2 Servings, 710 Calories/Serving
Quinoa has a laundry list of health benefits, and we love how it makes such a delicious base to soak up sauce, like the basil-mint pesto in this gluten-free, vegetarian grain bowl. It’s one of the only plant foods that’s a complete protein, an important part of any cleanse. The seeds are coated with a protective layer called saponin, which can taste bitter, so give them a good rinse before cooking.
In your bag
- ½ cup rainbow quinoa
- 1 zucchini
- Peeled fresh garlic
- 1 bunch kale
- ½ teaspoon red chile flakes (optional)
- 1 avocado
- 1 lemon
- Sunbasket basil-mint pesto (basil - mint - walnuts - olive oil - water - salt)
- 3 tablespoons roasted pumpkin seeds
Calories 710, Total Fat 49g (63% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 400mg (17% DV), Total Carb. 58g (21% DV), Fiber 13g (46% DV), Protein 18g
Contains: Tree Nuts
Wash produce before use
Rinse and cook the quinoa
- In a fine-mesh strainer, rinse the quinoa.
While the quinoa cooks, prepare the zucchini and kale.
Prep and cook the zucchini and kale
- Trim the ends from the zucchini; cut the zucchini lengthwise into ¼-inch-thick strips, and cut the strips into ¼-inch cubes.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- Strip the kale leaves from the stems; coarsely chop the leaves.
If the pan is dry, add 1 teaspoon oil; warm over medium heat. Stir in the garlic and as much chile flakes as you like and cook until fragrant, about 1 minute. Add the kale, season with salt and pepper, and cook, stirring occasionally, until wilted, 2 to 3 minutes.
While the kale cooks, prepare the avocado.
Prep the avocado and lemon; finish the quinoa
- Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh into bite-size pieces.
- Zest the lemon; juice half and cut the other half into wedges, reserving the wedges for serving.
Chef’s Tip To save time chopping, in Step 2, the zucchini can also be cooked in ¼-inch-thick slabs instead of cubes, 2 to 4 minutes per side.