Quinoa strata with spinach, feta, and green goddess salad

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

Quinoa strata with spinach, feta, and green goddess salad

Signature Sauce

Quinoa strata with spinach, feta, and green goddess salad

Gluten-Free Friendly, Vegetarian, <600 Calories

2 Servings, 530 Calories/Serving

40–50 Minutes

The rustic Italian savory bread pudding called strata goes gluten-free with quinoa, paired up with a fresh garden salad with our house-made green goddess dressing.

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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.
  • ¾ cup rainbow quinoa
  • 1 or 2 shallots
  • 6 or 7 sprigs fresh flat-leaf parsley
  • 5 ounces baby spinach
  • 6 pasture-raised organic eggs
  • ½ teaspoon turmeric
  • 1 cup crumbled feta
  • 1 romaine heart
  • 3 or 4 red radishes
  • ¼ cup walnuts
  • 1 avocado
  • ½ cup fried shallots
  • Sunbasket green goddess dressing (paleo mayo - scallions - parsley - apple cider vinegar - garlic - salt)
Chef's Tip
Quinoa tends to be bland but will soak up flavor as it cooks. Make sure to salt the water when you cook it.

Nutrition per serving

Calories 530, Total Fat 42g (54% DV), Sat. Fat 25g (125% DV), Trans Fat 0g, Cholest. 275mg (92% DV), Sodium 710mg (31% DV), Total Carb. 19g (7% DV), Fiber 6g (21% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 17g

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

Heat the oven to 400°F.
  • In a fine-mesh strainer, rinse the quinoa.
In a small sauce pot, combine the quinoa and 1½ cups lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is just tender and the water is mostly absorbed, 10 to 15 minutes. Drain the quinoa and set aside.
While the quinoa cooks, prepare the remaining strata ingredients.

2

Prep the remaining strata ingredients

  • Peel and coarsely chop enough shallots to measure ¼ cup.
  • Strip the parsley leaves from the stems; keep half the leaves whole for the strata and coarsely chop half for garnish.
  • Set aside half the spinach for the salad.
Crack the eggs into a blender; add the shallots, whole parsley leaves, turmeric, and half the spinach. Season with salt and pepper and blend just to incorporate the eggs (but leaving the spinach in pieces). Alternatively, crack the eggs into a medium bowl; add the shallots, whole parsley leaves, turmeric, and half the spinach. Season with salt and pepper and whisk just to incorporate the eggs.

3

Assemble and bake the strata

Lightly grease a large baking dish with butter or oil. Spoon the quinoa in an even layer into the dish, drizzle with about 1 teaspoon oil, and top with half the feta. Pour in the egg mixture, top with the remaining feta, and season with pepper.
Bake in the oven until set and lightly browned, 25 to 30 minutes.
While the strata bakes, prepare the salad.

4

Make the salad

  • Trim the root end from the romaine heart.
  • Coarsely tear the romaine leaves.
  • Trim the ends from the radishes; thinly slice the radishes.
  • Coarsely chop the walnuts.
  • Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh into ½-inch-thick slices.
  • Set aside half the fried shallots for garnish.
In a large bowl, combine the romaine, radishes, walnuts, avocado, remaining spinach, half the fried shallots, and as much green goddess dressing as you like and toss to coat (set aside the remaining dressing for serving). Season to taste with salt and pepper.

Serve

Cut the strata into slices and garnish with the remaining chopped parsley and fried shallots. Serve the salad and any remaining dressing on the side.
Kids Can!
  • Rinse the quinoa.
  • Strip the parsley leaves from the stems.
  • Tear the romaine leaves.
  • Scoop out the avocado.
  • Serve the meal.
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