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Dinner to lunch
Ready in 25 minutes

Dinner + Lunch Combo: Shrimp & Peanut Vinaigrette

with Asian Greens & Scallion Quinoa + in Apple-Quinoa Salad

Cooking time

25 minutes




460 /serving

Cook once, eat twice! With our Dinner + Lunch Combo recipe option, you’ve got the evening covered plus all the ingredients set to go for a midday meal the next day. Season your shrimp with our Savoury Seoul-Style spices and toss them on a sheet pan to transform into pink curls of pleasure. For supper, enjoy them with Asian greens that were roasted alongside, over scallion-dotted quinoa. A delectable vinaigrette of peanut butter, soy and lime gets drizzled over top. Lunchtime reassembles key parts into a substantial salad with baby greens, cabbage and apples—dressed for peanut-tinged success. ***Lunch cooking time: 5 min. Calories: 480/serving. **Nutritional facts: Total fat: 19 g | Saturated fat: 2.5 g | Sodium: 1660 mg | Total carb: 52 g | Sugars: 11 g | Protein: 30 g | Fibre: 8 g. *See below for dinner nutritional facts.

We will send you:

  • 450g Shrimp
  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 150g Shredded red cabbage
  • 2 Scallions
  • 1 Lime
  • 225g Asian greens (yu choy or gai lan)
  • 57g Diced apples
  • 45ml Soy sauce (low sodium)
  • 5g Brown sugar
  • 60g Peanut butter
  • 190g Red & white quinoa
  • 13g Savoury Seoul-Style spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, paprika extract, ginger, black pepper)

Contains: Peanuts, Sesame, Shrimp, Soy, Sulphites, Wheat

You will need:

Medium pot
Sheet pan
Salt & pepper (S&P)
Parchment paper
Total Fat
19 g
Saturated Fat
3 g
1620 mg
Total Carb
46 g
5 g
29 g
8 g
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Cook the quinoa
Preheat the oven to 450°F. Remove the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Using a strainer, rinse the quinoa. In a medium pot, heat a drizzle of oil on medium-high. Sauté the white bottoms of the scallions, 30 sec. to 1 min., until fragrant. Add the quinoa, 2 cups water (double for 4 dinner/lunch portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 min., until tender. Add ⅓ of the spices and S&P. Fluff and keep warm. Set ½ the green tops of the scallions and ½ the quinoa aside in the fridge.
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Start the gai lan
Meanwhile, remove the bottom inch of the gai lan stems. On a lined sheet pan, toss with a drizzle of oil, ½ the remaining spices and S&P. Roast, 5 to 7 min., until beginning to brown.
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Make the peanut vinaigrette
Meanwhile, juice the lime. In a small bowl, combine 1 tbsp water, 1 tbsp oil (double both for 4 dinner/lunch portions), the peanut butter, lime juice, soy sauce, sugar and S&P. Set ½ the peanut vinaigrette aside in the fridge.
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Finish the gai lan & roast the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. When the gai lan is beginning to brown, remove from the oven and add the shrimp. Roast, flipping halfway, 5 to 7 min., until the shrimp* are cooked through and the gai lan is tender. Set ½ the shrimp aside in the fridge.
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Dinner: Plate your dish
Divide the quinoa between your plates. Top with the shrimp and gai lan. Drizzle with the peanut vinaigrette. Garnish with the green tops of the scallions. Bon appétit!
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Lunch: Make the salad & serve
In a large bowl, combine the baby greens, cabbage, apples, and reserved quinoa and shrimp. Divide the salad between your bowls. Drizzle with the reserved peanut vinaigrette. Garnish with the reserved green tops of the scallions. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.