Quinoa salad wraps with cashew-beet butter

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

Quinoa salad wraps with cashew-beet butter

Make It Ahead

Quinoa salad wraps with cashew-beet butter

Dairy-Free, Soy-Free, Vegan

2 Servings, 780 Calories/Serving

25–40 Minutes

Enjoy a color spectrum in this protein-packed quinoa salad, with crisp grapes, shredded carrot, cool cucumbers, and a house-made cashew-beet spread, all wrapped up perfectly for summer.

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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.
  • ½ cup rainbow quinoa
  • 6 ounces organic shishito or other mini peppers
  • 1 organic cucumber
  • 1 organic carrot
  • 2 ounces organic green grapes
  • 2 ounces organic baby arugula or other leafy greens
  • 2 whole grain lavash
  • Sunbasket cashew-beet butter (cashews - fresh lemon juice - EVOO - dried plums - beet powder - fresh garlic - apple cider vinegar - kosher salt)
Chef's Tip
Make It Ahead
The quinoa (Step 1) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to serve, let the quinoa come to room temperature as you proceed with Steps 2, 3, and 4.

Nutrition per serving

Calories 780, Total Fat 34g (44% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 660mg (29% DV), Total Carb. 101g (37% DV), Fiber 12g (43% DV), Total Sugars 18g (Incl. 0g Added Sugars, 0% DV), Protein 23g
Contains: Tree Nuts, Wheat

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, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the quinoa

  • Rinse the quinoa.
In a small sauce pot, combine the quinoa and 1 cup [2 cups] lightly salted water. 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. Spread the quinoa out on a plate or sheet pan to cool.
While the quinoa cooks and cools, prepare the remaining ingredients.

2

Cook the shishito peppers

In a large frying pan over medium-high heat, warm 1 teaspoon oil until hot but not smoking. Working in batches if needed, add the shishito peppers and cook, turning regularly, until shiny and starting to char and blister, 4 to 6 minutes. Transfer to a plate and season with salt and pepper. Add more oil between batches if needed.
While the peppers cook, prepare the remaining ingredients.

3

Prep the remaining ingredients

  • Trim the ends from the cucumber. Lay the cucumber flat; using a peeler and starting at one end and working toward the other, thinly shave the cucumber lengthwise into thin ribbons until you reach the seeds. Repeat on the other side. Discard the seeds.
  • Scrub or peel the carrot and trim the ends. Using the large holes of a box grater, coarsely grate the carrot.
  • Remove any stems from the grapes; cut the grapes lengthwise into quarters.
In a medium bowl, toss together the arugula, grapes, and 1 to 2 teaspoons oil; season to taste with salt and pepper.

4

Assemble the wraps

Arrange the lavash on a cutting board. Working with 1 lavash at a time, spread a thick layer of cashew-beet butter on one half of each lavash. Top with the quinoa, cucumber ribbons, and carrot. On the other half of the lavash, pile the arugula salad. Starting at the end with the cashew-beet butter, roll each lavash into a wrap. Cut the wraps in half on the diagonal.

Serve

Transfer the wraps to individual plates and serve the shishito peppers on the side.
Kids Can!
  • Rinse the quinoa.
  • Remove any stems from the grapes.
  • Toss the arugula and grapes.
  • Assemble and roll the wraps.
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