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
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Vegetarian
Chef
Jimmy Madla
Beautify your evening banquet with this butternut and beet bowl (with quinoa, but that would ruin the alliteration we had going there). It looks great, but it tastes even better; sweet beets and butternut are coated by a tangy vinaigrette of garlic and vinegar, with creamy goat cheese and crunchy pecans topping this delightfully delicious dinner. Alliteration, where would meal descriptions be without you?
In Your Box (serves 2)
- 8 oz. Red Beet
- 8 oz. Butternut Squash, Cubed
- ¾ cup Quinoa
- 4 oz. Kale
- 1 fl. oz. Seasoned Rice Vinegar
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1 oz. Pecans
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1 oz. Goat Cheese
- 2 tsp. Vegetable Base
- 2 tsp. Sugar
- 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) Mqg615Pn
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Calories650
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Carbohydrates80g
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Net Carbs67g
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Fat31g
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Protein18g
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Sodium1340mg
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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