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20 minutes

Quinoa Sunshine Bowls

with Mango, Edamame & Citrus-Peanut Vinaigrette

Cooking time

20 minutes

Servings

4

Calories

660 /serving

Get out your shades, because you’ll be needing them when this bowl of sunshine lights up your life. We assembled the best and brightest elements from under the sun and put them together in a dish that’s sure to combat the coldest darkest days of the year. Chunks of mango, shards of cabbage and nibbly edamame bathe in a smooth citrus-peanut vinaigrette, breezy with seaweed and lemongrass. That’s how to turn those winter blues into blue skies!

We will send you:

  • 200g Shredded red cabbage
  • 90g Radishes
  • 1 Lime (or lemon)
  • 1 Head of lettuce
  • 1 Mango
  • 200g Edamame
  • 50g Peanuts
  • 120ml Sesame Sunshine vinaigrette
  • 190g Red quinoa
  • 60g Peanut butter
  • 8.5g Seaweed & Lemongrass spice blend (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Peanuts, Sesame, Soy

You will need:

Medium pot
Large pan
Strainer
Peeler
Oil
Salt & pepper
Total Fat
39 g
Saturated Fat
5 g
Sodium
430 mg
Total Carbs
63 g
Sugars
14 g
Protein
23 g
Fibres
13 g
Preparation
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Cook the quinoa
Using a strainer, rinse the quinoa. In a medium pot, combine the rinsed quinoa, 2 cups water 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 the cooked quinoa with a fork and set aside in a warm spot.
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Mise en place
While the quinoa cooks, peel and small-dice the mango, discarding the pit. Juice the lime. Roughly chop the lettuce, discarding the root end. Halve the radishes lengthwise; thinly slice crosswise into half-moons. In a medium bowl, combine the cabbage, ⅓ of the lime juice and a generous drizzle of oil; season with S&P to taste.
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Toast the peanuts
In a large pan, heat a drizzle of oil on medium-high. Add the peanuts and toast, stirring frequently, 1 to 2 minutes, until golden brown and fragrant. Transfer to a small plate; immediately season with ⅓ of the spice blend. Reserve the pan.
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Make the citrus-peanut vinaigrette
In a medium bowl, combine the peanut butter, ½ the remaining lime juice and 2 tbsp water; stir until smooth. Gradually whisk in the vinaigrette; season with S&P to taste.
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Sauté the edamame
In the reserved pan, heat a drizzle of oil on medium-high. Add the edamame and sauté, stirring frequently, 2 to 3 minutes, until heated through; season with ½ the remaining spice blend and S&P.
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Finish & serve
To the pot of quinoa, add the remaining lime juice and a drizzle of oil; season with the remaining spice blend and S&P to taste. Divide the finished quinoa, lettuce, cabbage, mango, edamame and radishes between your bowls. Garnish with the toasted peanuts. Serve the citrus-peanut vinaigrette on the side. Bon appétit!