Quinoa pasta salad with asparagus and basil-yogurt dressing
Gluten-Free, Vegetarian, Soy-Free
25 – 35 Minutes
We’ve filled these hearty gluten-free pasta bowls with a bushel of our favorite vegetables, from cremini mushrooms to shishito peppers.
In your bag
- 5 ounces quinoa fusilli pasta
- 1 red onion
- 2 ounces cremini mushrooms
- Peeled fresh garlic
- ⅓ cup cooked cannellini beans
- ¼ pound asparagus
- 1 poblano (optional)
- 1 lemon
- Fresh basil
- ¼ cup Greek yogurt
- 3 ounces baby arugula
- 3 tablespoons crumbled feta
Ingredient IQ: Greek yogurt isn’t actually known as “Greek” in Greece because it’s not unique to that country. It’s made throughout the Middle East by straining off the watery whey from plain yogurt until it thickens. The longer it’s strained, the thicker the yogurt.
Protein: 21g (42% DV), Fiber: 10g (40% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 1g, Saturated Fat: 7g (35% DV), Cholesterol: 40mg (13% DV), Sodium: 680mg (28% DV), Carbohydrates: 85g (28% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).