In order to bring you the best organic produce, some ingredients may differ from those depicted.
Spring vegetable quinoa salad with basil lemon vinaigrette
Gluten-Free, Vegetarian, Soy-Free
2 Servings, 540 Calories/Serving
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
- 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
Wash produce before use
Prep salad, make dressing
*Rinse fennel and slice into thin strips.
*Slice snap peas in half on a sharp angle.
*Mince basil as finely as possible.
In a bowl, combine basil and lemon zest with 2 tablespoons olive oil and ½ teaspoon salt. Mix to combine well.
Toss salad, plate