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
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.
Surprisingly filling. My husband even loved it and he "hates" quinoa :)
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.
This salad was so delicious and very easy to make. All the ingredients were so fresh. Hope to see this as a choice again!
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.
Very tasty, I wouldn't have thought to put these ingredients together and it works!
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.
You Will Need
Small Non-Stick Pan
Before You Cook
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
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.
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.
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.
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.
Assemble the Salad
Add dressing, baby arugula, and red cabbage to bowl with quinoa and toss to combine.
Plate the Dish
Place salad on a plate. Garnish with candied walnuts, apricots, blue cheese, remaining parsley, and lemon zest.
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