In order to bring you the best organic produce, some ingredients may differ from those depicted.
Salmon and quinoa bowls with wilted greens and citrus dressing
Gluten-Free Friendly, Dairy-Free, Soy-Free, Pescatarian, No Added Sugar, Protein Plus
2 Servings, 830 Calories/Serving
Load up on nutrients with these stunning quinoa bowls, served with your choice of protein and a paleo citrus dressing.
- In your bag
- Quinoa and aromatics (chickpeas - rainbow quinoa - celery - onions - extra virgin olive oil - chili powder - kosher salt - black pepper)
- Your choice of protein
- Organic shredded kale or other leafy greens
- Sunbasket citrus dressing (mayo - orange juice - lemon juice - scallions)
Calories 830, Total Fat 56g (72% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 960mg (42% DV), Total Carb. 48g (17% DV), Fiber 7g (25% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 35g
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.
Wash produce before use
Heat the quinoa and aromatics
Choose your heating method (for microwave option, heat just before serving):
Our chefs think this cooks best in the microwave.
- Microwave oven | 4 minutes
Transfer the quinoa and aromatics to a microwave-safe dish. Place a damp paper towel over the top and microwave for 2 minutes. Stir, re-cover, and microwave 2 minutes more, until heated through.
- Conventional oven | 20 minutes
Heat the oven to 425°F.
Transfer the quinoa and aromatics to an ovenproof dish. Cover with foil and bake for 10 minutes. Stir, re-cover, and bake 10 minutes more, until heated through.
Cook your protein
- Pat the fish dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the fish and cook until lightly browned, 1 to 2 minutes for rare tuna and 4 to 5 minutes for all other fish. Turn and cook until the flesh is opaque and flaky (or translucent in the center for rare tuna), 1 to 4 minutes. Transfer to a cutting board to cool slightly. Cut into 2-inch pieces. Wipe out the pan.
- Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 2 to 3 minutes per side. Transfer to a plate. Wipe out the pan.
- Rinse and drain the scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate. Wipe out the pan.
- Pat the tofu dry with paper towels; cut into ½-inch cubes. Season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the tofu and cook, stirring occasionally, until lightly browned and just heated through, 3 to 6 minutes. Transfer to a plate. Wipe out the pan.
Cook the kale
In the same pan used for your protein, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Stir in the kale, season with salt and pepper, and cook until just wilted, 1 to 2 minutes.
Transfer the quinoa and aromatics to individual bowls and top with the kale and your protein. Spoon over as much citrus dressing as you like and serve any remaining dressing on the side.