In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Spring vegetable quinoa salad with basil lemon vinaigrette
Gluten-Free Friendly, Soy-Free, Vegetarian
2 Servings, 540 Calories/Serving
5–20 Minutes
This light and citrusy salad gets a nutty crunch from cooked quinoa, creaminess from salty feta and a freshness from baby carrots, snap peas and fennel that are tossed in a bright basil and lemon vinaigrette. We know it’s corny, but each bite tastes like spring.
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 quinoa
- 3 baby carrots
- 3 baby fennel
- 1 cup snap peas
- Small bunch basil
- 1 lemon
- 3 cups baby arugula
- ½ cup feta
Nutrition per serving
Instructions
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
Cook quinoa
Place saucepan on high heat over the stovetop with ¾ cup water and a pinch of salt. Bring to a boil. Stir in quinoa and reduce heat to low. Cover and cook until all the water is absorbed, 12 to 15 minutes. Take off heat, fluff with fork and allow to cool, 3 to 5 minutes. While quinoa is cooking, prep salad.
2
Prep salad, make dressing
*Peel carrots, trim off ends and slice on an angle into thin pieces.
*Rinse fennel and slice into thin strips.
*Slice snap peas in half on a sharp angle.
*Mince basil as finely as possible.
*Zest lemon.
In a bowl, combine basil and lemon zest with 2 tablespoons olive oil and ½ teaspoon salt. Mix to combine well.
*Rinse fennel and slice into thin strips.
*Slice snap peas in half on a sharp angle.
*Mince basil as finely as possible.
*Zest lemon.
In a bowl, combine basil and lemon zest with 2 tablespoons olive oil and ½ teaspoon salt. Mix to combine well.
3
Toss salad, plate
Combine arugula with carrots, fennel, peas, and feta. Toss with basil dressing, and add salt and pepper to taste. Divide evenly between two bowls and serve.