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Farmers’ Market Quinoa Bowls

with String Beans, Goat Cheese & Honey-Dijon Vinaigrette

Cooking time

25 minutes

Servings

2/4

Calories

810 /serving

Dig into a bowlful of Mother Nature’s best work. This life-affirming, soul-rejuvenating dish piles on the nutrition with a big mess of whole grains—fluffy, tender quinoa, all garlicky and spiced—topped with crunchy cabbage, crisp string beans, tender kale, refreshing radishes and a killer vinaigrette. The crowning glory of this plant-based bounty: toasted almonds and crumbled goat cheese, for its inimitable farm-fresh tang.

We will send you:

  • 170g String beans
  • 100g Shredded red cabbage
  • 1 Bunch of parsley
  • 1 Garlic clove
  • ½ Bunch of kale
  • 60g Radishes
  • 25g Sliced almonds
  • 95g Red quinoa
  • 60ml Sweet, Savoury Honey-Dijon vinaigrette
  • 100g Goat cheese
  • 10g Roasted Garlic & Sweet Pepper spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk, Mustard, Sulphites, Almonds

You will need:

Medium pot
Medium pan
Strainer
Oil
Salt & pepper
Total Fat
49 g
Saturated Fat
12 g
Sodium
1030 mg
Total Carbs
70 g
Sugars
17 g
Protein
28 g
Fibres
13 g
Preparation
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Cook the quinoa
Using a strainer, rinse the quinoa. Mince the garlic. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the rinsed quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 minutes, until the quinoa is tender. Fluff with a fork and transfer to a bowl to cool; season with ⅓ of the spice blend and S&P to taste.
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Mise en place
While the quinoa cooks, strip the kale leaves off the stems; roughly chop the leaves, discarding the stems. Trim and discard the stem ends of the string beans; halve the string beans crosswise. Thinly slice the radishes into rounds; place in a bowl of cold water. Finely chop the parsley leaves and stems.
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Toast the almonds
Heat a medium, dry pan on medium. Add the almonds and toast, stirring occasionally, 3 to 5 minutes, until lightly browned and fragrant. Transfer immediately to a plate. Wipe out and reserve the pan.
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Sauté the string beans
In the same pan, heat a drizzle of oil on medium-high. Add the string beans to the pan and cook, stirring frequently, 1 to 2 minutes, until beginning to soften. Add the remaining garlic and cook, 30 seconds to 1 minute, until fragrant; season with ½ the remaining spice blend and S&P. Add 1 tbsp water (double for 4 portions). Cook, stirring frequently, 1 to 2 minutes, until crisp-tender. Transfer to a plate to cool.
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Assemble the salad & serve
In a large serving bowl, combine the kale and a drizzle of oil; season with the remaining spice blend and S&P to taste. Using your hands, massage the kale until softened. Add the cooked quinoa, sautéed string beansradishes (drain and pat dry before adding), cabbage, ½ the parsley and as much of the vinaigrette as you’d like. Top with the toasted almonds, goat cheese and remaining parsley. Bon appétit!