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Quinoa veggie apple bowls - Extra large standard

Quinoa, Veggie & Apple Bowls

with Cashew-Lime Vinaigrette

560 cals

15 mins

Description

Beauty is in the eye of the beholder, and delight is in the mouth of the eater. These bright vegetarian bowls are a pleasure to look at and to nosh on. Each serving offers a smart assortment of sweet, crisp and wholesome elements, from chunks of apples to blanched string beans to quinoa lifted with lime zest and fresh cilantro. Best part: there’s enough of that ambrosial vinaigrette—made with lime juice, sweet soy and cashew butter—for an extra drizzle at the end.

Contains:

Sesame, Soy, Sulphites, Cashews, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 200g Trimmed beans

  • 1 Lime

  • 1 Bunch of cilantro

  • 100g Matchstick beets

  • 57g Diced apples

  • 100g Edamame (or green peas)

  • 30g Cashew butter

  • 95g White quinoa

  • 15ml Sweet soy sauce

  • 9.5g Open Sesame spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Nutrition

Total fat

27g

Saturated Fat

4g

Sodium

780mg

Total carbs

67g

Sugar

18g

Protein

18g

Fibres

14g

Recipe Instructions

Quinoa, Veggie & Apple Bowls - Step #1 Cook the quinoa
Step 1: Cook the quinoa
Bring a medium pot of salted water to a boil. Using a strainer, rinse the quinoa. In a second medium pot, combine the quinoa, 1 cup water (double for 4 portions), ½ the spices and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff the quinoa.
Quinoa, Veggie & Apple Bowls - Step #2 Blanch the string beans & edamame
Step 2: Blanch the string beans & edamame
Meanwhile, fill a large bowl with ice water. Add the string beans and edamame to the pot of boiling water and boil, 2 to 3 min., until crisp-tender. Drain and transfer to the bowl of ice water. Once cool, drain and pat dry with paper towel.
Quinoa, Veggie & Apple Bowls - Step #3 Mise en place
Step 3: Mise en place
Zest and juice the lime. Pick ½ the cilantro leaves off the stems; roughly chop the remaining leaves and stems. In a small bowl, combine the beets, 1 tsp lime juice (double for 4 portions), a drizzle of oil and S&P.
Quinoa, Veggie & Apple Bowls - Step #4 Make the vinaigrette
Step 4: Make the vinaigrette
In a second small bowl, combine 1 tbsp water, 2 tbsp oil (double both for 4 portions), the remaining lime juice, the cashew butter, soy sauce, remaining spices and S&P.
Quinoa, Veggie & Apple Bowls - Step #5 Finish & serve
Step 5: Finish & serve
To the pot of quinoa, add the chopped cilantro and lime zest; stir well. In a medium bowl, combine the string beans, edamame and ½ the vinaigrette. Divide the quinoa between your bowls. Top with the string bean-edamame mixture, beets and apples. Drizzle with the remaining vinaigrette. Garnish with the remaining cilantro. Bon appétit!