Meal Kit
Butternut and Beet Quinoa Bowl
with candied pecans
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Pecans), Milk
- Vegetarian
Chef
Jimmy Madla
In Your Box (serves 2)
- 8 oz. Red Beet
- 8 oz. Cubed Butternut Squash
- ¾ cup Quinoa
- 4 oz. Kale
- 1 fl. oz. Seasoned Rice Vinegar
- 1 oz. Pecans
- 1 oz. Goat Cheese
- 2 tsp. Vegetable Base
- 2 tsp. Sugar
- 2 Garlic Clove
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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Calories640
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Carbohydrates80g
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Net Carbs68g
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Fat31g
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Protein18g
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Sodium1270mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Medium Pot
- 1 Medium 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 Prepare the Ingredients
Mince garlic.
Stem kale and coarsely chop.Trim ends off beet, peel, and cut into 3/4" dice. Beets can stain; be sure to wash hands and cutting board after preparing.In a mixing bowl, make vinaigrette by combining vinegar, garlic (to taste), 2 tsp. olive oil, and a pinch of salt and pepper. -
2 Roast the Vegetables
Place beet on prepared baking sheet and toss with 1/2 Tbsp. olive oil and a pinch of salt and pepper. Spread into a single layer on one side and roast 10 minutes.
After beet has roasted, carefully place butternut squash on empty half of baking sheet. Toss with 1/2 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.Spread butternut squash into a single layer on its side and roast until vegetables are tender, 20-25 minutes.While vegetables roast, cook quinoa. -
3 Cook the Quinoa
Bring a medium pot with quinoa, 11/2 cup water, and vegetable base to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Remove from burner and set aside.While quinoa cooks, candy pecans. -
4 Candy the Pecans
Place a medium non-stick pan over medium heat. Add 2 Tbsp. water and sugar to hot pan. Cook until dissolved, 30-60 seconds.
Add pecans and stir constantly until sugar glazes nuts, 2-4 minutes.Immediately remove to a plate.Wipe pan clean and reserve. -
5 Cook Kale and Finish Dish
Return pan used candy nuts to medium-high heat and add 1 tsp. olive oil. Add kale and a pinch of salt and pepper to hot pan. Stir occasionally until wilted, 2-3 minutes.
Add quinoa to pan and toss until combined, 1 minute.Plate dish as pictured on front of card, garnishing with pecans and goat cheese, and drizzling vinaigrette over entire bowl. Bon appétit!
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