In order to bring you the best organic produce, some ingredients may differ from those depicted.
Warm quinoa salad with spinach, shiitakes, and honeyed walnuts
Gluten-Free Friendly, Soy-Free, Mediterranean, Lean & Clean, Vegetarian, Diabetes-Friendly, <600 Calories
2 Servings, 580 Calories/Serving
Want a summer salad that’s a feel-good summer hit? “This is how we do it.” (We just sang that Pitch Perfect style.) Toss together tart dried cherries, umami-licious mushrooms, and crunchy roasted nuts with a dressing that’s sweet and bold.
In your bag
- ½ cup rainbow quinoa
- 3 tablespoons dried cherries
- 3 ounces organic shiitake or other specialty mushrooms
- 1 tablespoon honey
- 3 tablespoons walnuts
- ¼ teaspoon cayenne (optional)
- 1 tablespoon sherry vinegar
- 3 ounces organic baby spinach or other leafy greens
- 1½ ounces ricotta salata
Nutrition per serving
Calories 580, Total Fat 31g (40% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 25mg (8% DV), Sodium 240mg (10% DV), Total Carb. 64g (23% DV), Fiber 7g (25% DV), Total Sugars 20g (Incl. 9g Added Sugars, 18% DV), Protein 16g
Contains: Milk, Tree Nuts (walnut)
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.
Wash produce before use
Prep and cook the quinoa
Heat the oven to 350°F.
- Rinse the quinoa.
- Set aside half the dried cherries for finishing the salad.
In a small sauce pot, combine the quinoa, half the dried cherries, and 1 cup [2 cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. While the quinoa is cooking, prepare the walnuts and shiitakes.
Prep and roast the walnuts and shiitakes
- Remove the stems from the shiitakes. Cut the caps in half; cut any large caps into quarters.
In a large bowl, combine the honey, 1 tablespoon [2 TBL] oil, and 1 teaspoon [2 tsp] water and stir until the honey is dissolved. Add the walnuts and toss to coat. Using a slotted spoon, transfer the walnuts to one end of a sheet pan, letting the excess liquid drip back into the bowl; reserve the honey mixture for the salad dressing. Spread the walnuts in an even layer.
On the other end of the sheet pan, toss the shiitakes with 2 to 3 teaspoons oil and as much cayenne as you like. Season with salt and spread in an even layer.
Roast the walnuts and shiitakes, stirring them separately halfway through, until the walnuts are toasted and the shiitakes are just tender, 10 to 12 minutes. Meanwhile, prepare the dressing.
Make the dressing; assemble the salad
To the bowl with the reserved honey mixture, stir in the sherry vinegar and 1 to 2 teaspoons oil. Season to taste with salt and pepper. Add the quinoa, walnuts, shiitakes, spinach, and remaining dried cherries and toss to combine. Season to taste with salt and pepper.
Transfer the warm quinoa salad to individual bowls, crumble the ricotta salata on top, and serve.
- Rinse the quinoa.
- Combine the quinoa, cherries, and water.
- Stir the honey mixture and walnuts.
- Spread the walnuts on a sheet pan.
- Make the dressing; assemble the salad.