Quinoa bowls with snap peas, beets, feta, and mint

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

Quinoa bowls with snap peas, beets, feta, and mint

Quinoa bowls with snap peas, beets, feta, and mint

Gluten-Free Friendly, Soy-Free, Vegetarian

2 Servings, 730 Calories/Serving

25–35 Minutes

Grain bowls like these are a great way to get a protein-rich vegetarian meal on the table fast. Be sure to rinse the quinoa before cooking; the seeds have a natural coating called saponin, which can have a soapy, bitter flavor. Mustard seeds lend the dish a delicate crunch and subtle spice.

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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 white quinoa
  • Peeled fresh garlic
  • ½ pound peeled roasted Love Beets
  • 3 ounces sugar snap peas
  • ½ teaspoon brown mustard seeds
  • 1 lemon
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • 2 ounces snow peas
  • Fresh mint
  • ½ cup crumbled feta
  • ¼ cup roasted pumpkin seeds

Nutrition per serving

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.


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

Wash produce before use


Cook the quinoa

  • 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 tender, 15 to 20 minutes.
While the quinoa cooks, prepare the vegetables.


Prep and cook the vegetables

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Cut a small corner from the beet packaging and drain off any excess liquid; cut the beets in half, then into ½-inch wedges.
  • Cut the sugar snap peas in half crosswise on the diagonal, leaving any smaller snap peas whole.
In a large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Stir in the garlic and mustard seeds and cook until fragrant, about 1 minute. Add the beets, season with salt, and cook, stirring occasionally, until heated through, 2 to 3 minutes. Stir in the snap peas and ¼ cup water, cover, and cook until the snap peas are crisp-tender, 1 to 2 minutes.
While the vegetables cook, prepare the vinaigrette.


Make the vinaigrette

  • Zest and juice the lemon, keeping the zest and juice separate.
In a small bowl, stir together the Dijon mustard, honey, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 2 tablespoons oil. Season to taste with salt and pepper.


Finish the quinoa

  • Cut the snow peas in half crosswise on the diagonal.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
Transfer the quinoa and cooked vegetables to a medium bowl. Stir in the snow peas, mint, and feta. Add the vinaigrette and toss to coat. Season to taste with salt and pepper.


Transfer the quinoa to individual bowls, garnish with the pumpkin seeds, and serve.