Meal Kit
Blue Cheese, Quinoa, and Arugula Salad
with candied walnuts and dried apricots
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Walnuts), Milk
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Under %{max_calories} caloriesVegetarian
Chef
David Padilla
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.
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Very tasty, I wouldn't have thought to put these ingredients together and it works!
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Very good, and only took about 20-25 minutes. Easy and delicious! Plus something I can happily take for lunch the next day, since it's not as heavy as some of my other dinners.
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Surprisingly filling. My husband even loved it and he "hates" quinoa :)
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This salad was so delicious and very easy to make. All the ingredients were so fresh. Hope to see this as a choice again!
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This is definitely one of our favorite meals. We have had it twice and will order it every time it is offered. All the flavors blend so beautifully. It is yummy.
In Your Box (serves 2)
- 1 Lemon
- ½ cup Tri-Color Quinoa
- 3 oz. Shredded Red Cabbage
- 2 oz. Dried Apricots
- 2 oz. Baby Arugula
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1 oz. Walnut Halves
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1 oz. Blue Cheese Crumbles
- ½ oz. Light Brown Sugar
- ½ fl. oz. Champagne Vinegar
- 4 Parsley Sprigs
- 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.
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Nutrition (per serving)
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Calories710
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Carbohydrates115g
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Net Carbs113g
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Fat18g
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Protein23g
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Sodium220mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Small Non-Stick Pan
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
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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.
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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.
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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.
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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.
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5 Assemble the Salad
Add dressing, baby arugula, and red cabbage to bowl with quinoa and toss to combine.
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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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