Meal Kit

Blue Cheese, Quinoa, and Arugula Salad

with candied walnuts and dried apricots

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Tree Nuts (Walnuts), Milk

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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)

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

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • 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

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    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.

  2. 2

    Season and Chill the Quinoa

    Transfer cooked quinoa to a large mixing bowl and season with 1/2 tsp. salt and 1/4 tsp. pepper. Refrigerate until assembling salad.

  3. 3

    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.

  4. 4

    Make the Vinaigrette

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

  5. 5

    Assemble the Salad

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

  6. 6

    Plate the Dish

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

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