
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 Friendly, Dairy-Free, Soy-Free, Vegetarian
2 Servings, 710 Calories/Serving
25–35 Minutes
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
Nutrition per serving
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
Instructions
Wash produce before use
1
Rinse and cook the quinoa
- In a fine-mesh strainer, rinse the quinoa.
While the quinoa cooks, prepare the zucchini and kale.
2
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.
3
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.
Serve
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.