Quinoa strata with spinach, feta, and green goddess salad
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.
“ Plenty of leftovers and my one year old even ate it!”
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
- Sun Basket green goddess dressing (paleo mayo - scallions - parsley - apple cider vinegar - garlic - salt)
Quinoa tends to be bland but will soak up flavor as it cooks. Make sure to salt the water when you cook it.
Calories: 530, Protein: 17g (34% DV), Fiber: 6g (24% DV), Total Fat: 42g (65% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 6g, Saturated Fat: 25g (125% DV), Cholesterol: 275mg (92% DV), Sodium: 710mg (30% DV), Carbohydrates: 19g (6% DV), Total Sugars: 3g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ½ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.