
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Quinoa tabbouleh with smashed peas and tahini-yogurt dressing
Mediterranean, Gluten-Free, Diabetes-Friendly, Vegetarian
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.
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
- Sun Basket tahini-yogurt dressing (Greek yogurt - fresh lemon juice - tahini - Aleppo chile flakes - kosher salt)
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
Wash produce before use
1
Cook the quinoa
- Rinse the quinoa.
While the quinoa cooks, prepare the rest of the meal.
2
Char the bell peppers
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
Serve
Kids Can!
- Rinse the quinoa.
- Smash the peas.
- Measure the shallots.
- Juice the lemon.
- Strip the mint leaves.