Blue Cheese, Quinoa, and Arugula Salad

with candied walnuts and dried apricots

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

Calories Conscious
A note about serious food allergies

This quick salad is like the who’s who of superfoods, and tasty to boot! Fluffy, fiber-packed tri-color quinoa is tossed with arugula and red cabbage in a light vinaigrette. You'll mix in apricots, blue cheese, and walnuts (they’re candied – the one cheat of this dish!) and brighten everything up with a squeeze of lemon for a salad that’s both healthy and fun.

In Your Box (serves 2)

  • ½ cup Tri-Color Quinoa
  • 2 oz. Dried Apricots
  • 2 Garlic Cloves
  • 1 Lemon
  • 4 Parsley Sprigs
  • ½ oz. Light Brown Sugar
  • Info
    1 oz. Walnut Halves
  • ½ fl. oz. Champagne Vinegar
  • 2 oz. Baby Arugula
  • 3 oz. Shredded Red Cabbage
  • Info
    1 oz. Blue Cheese
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Small Non-Stick Pan
  • 1 Small Bowl

Before You Cook

  • Step 1 - Cook Quinoa and Prepare Ingredients

    Cook Quinoa and Prepare Ingredients

    Bring a medium pot with quinoa and 1 cup water to a boil. Reduce to a simmer, cover, and cook until tender, 14-16 minutes. While quinoa cooks, coarsely chop dried apricots. Mince garlic. Zest lemon, halve, and juice. Stem and coarsely chop parsley.

  • Step 2 - Season and Chill the Quinoa

    Season and Chill the Quinoa

    Transfer cooked quinoa to a large mixing bowl and season with ½ tsp. salt and ¼ tsp. pepper. Refrigerate until assembling salad.

  • Step 3 - Make the Candied Walnuts

    Make the Candied Walnuts

    Add brown sugar, 1 Tbsp. water, and walnuts to a small non-stick pan over medium-high heat. Cook, stirring constantly, until walnuts are coated in a sticky glaze, 3-5 minutes. Sugar will melt and caramelize walnuts. As soon as walnuts are coated in a dark brown glaze, transfer to a plate immediately to prevent burning.

  • Step 4 - Make the Vinaigrette

    Make the Vinaigrette

    Whisk garlic (to taste), 1 Tbsp. lemon juice, Champagne vinegar, half the parsley (reserve remaining for garnish), 2 Tbsp. olive oil, ½ tsp. salt, and a pinch of pepper in a small bowl.

  • Step 5 - Assemble the Salad

    Assemble the Salad

    Add dressing, baby arugula, and red cabbage to bowl with quinoa and toss to combine.

  • Step 6 - Plate the Dish

    Plate the Dish

    Place salad on a plate. Garnish with candied walnuts, apricots, blue cheese, remaining parsley, and lemon zest.