Quinoa tabbouleh with smashed peas and tahini-yogurt dressing

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

One-Pan Meal

Quinoa tabbouleh with smashed peas and tahini-yogurt dressing

Vegetarian, Diabetes-Friendly, Mediterranean, Gluten-Free

2 Servings, 430 Calories/Serving

25–40 Minutes

For a fun new take on stuffed peppers, we char sweet bell peppers until smoky, then stuff them with a gluten-free and Californianized take on tabbouleh salad.

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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
  • 2 organic red or other bell peppers
  • 1 cup peas
  • 2 ounces organic baby arugula or other leafy greens
  • 1 or 2 organic shallots
  • 3 tablespoons Marcona almonds
  • 1 organic lemon
  • 4 or 5 sprigs organic fresh mint
  • Sunbasket tahini-yogurt dressing (Greek yogurt - fresh lemon juice - tahini - Aleppo chile flakes - kosher salt)
Ingredient IQ
Tahini, a paste made of ground sesame seeds, is a traditional ingredient in hummus. It also lends a buttery, nutty flavor to dips, dressings, and sauces like our tahini-yogurt dressing here.

Nutrition per serving

Calories: 430, Protein: 16g (32% DV), Fiber: 13g (52% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 2.5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 0mg (0% DV), Sodium: 310mg (13% DV), Carbohydrates: 40g (13% DV), Total Sugars: 14g, Added Sugars: 0g (0% DV).
Contains: Milk, Tree Nuts (almond), Soybeans

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.

Instructions

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

Wash produce before use

1

Cook the quinoa

Heat the broiler, if using to char the bell peppers.
  • 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. Fluff with a fork, cover, and keep warm.
While the quinoa cooks, prepare the rest of the meal.

2

Char the bell peppers

On the stovetop directly over a flame, or on a sheet pan under the broiler, roast the bell peppers, turning frequently, until blistered and charred all over, 5 to 7 minutes. Transfer to a cutting board to cool slightly. Scrape off the charred skin, if desired; cut the bell peppers in half lengthwise and remove the ribs and seeds. Season lightly with salt and pepper.
While the peppers roast and cool, start preparing the remaining ingredients.

3

Prep the remaining ingredients

  • In a medium bowl, using the bottom of a bowl or cup, lightly smash the peas.
  • Coarsely chop the arugula.
  • Peel and finely chop enough shallots to measure ¼ cup [½ cup].
  • Coarsely chop the almonds.
  • Zest the lemon and juice half, keeping the zest and juice separate; cut half into wedges for garnish. [Zest both lemons; juice 1 lemon and cut 1 lemon into wedges.]
  • Strip the mint leaves from the stems; coarsely chop the leaves.

4

Finish the quinoa tabbouleh

To the pot with the cooked quinoa, add the peas and arugula and toss until the peas are warmed through and the arugula is just wilted. Stir in the shallots, almonds, mint, lemon zest, 1 tablespoon [2 TBL] lemon juice, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.

Serve

Transfer the pepper halves to individual plates, spoon in the quinoa tabbouleh, and drizzle with as much tahini-yogurt dressing as you like. Serve the lemon wedges and any remaining dressing on the side.
Kids Can!
  • Rinse the quinoa.
  • Smash the peas.
  • Measure the shallots.
  • Juice the lemon.
  • Strip the mint leaves.