Zingy Veggie Bowls with Warm Honey-Basil Vinaigrette
over Scallion-Studded Quinoa
Cooking time
20 minutes
Servings
2/4
Calories
710 /serving
For rainbow season, we’re lining up an array of colourful veggies to dig into. Sautéed heirloom zucchini mingles with tender-roasted red beets and chickpeas, over a wholesome helping of quinoa. Wake up the taste buds with a warm and zingy vinaigrette made from lemon zest, honey and wonderfully aromatic fresh basil leaves.
We will send you:
- 225g Red beets
- 1 Bunch of basil
- 2 Scallions
- 1 Lemon
- 2 Heirloom zucchini
- 540ml Chickpeas (canned)
- 95g Red & white quinoa
- 7g Honey
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Mustard
You will need:
Peeler
Oil
Sheet pan
Zester
Parchment paper
Medium pot
Strainer
Salt & pepper (S&P)
Large pan
Total Fat
32 g
Saturated Fat
4 g
Sodium
850 mg
Total Carb
91 g
Sugars
21 g
Protein
24 g
Fibre
21 g
Preparation
Start the beets
Preheat the oven to 450°F. Peel and halve the beets; cut into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, 15 min., until partially cooked.
Finish the beets & roast the chickpeas
Meanwhile, drain and rinse the chickpeas. In a small bowl, combine the chickpeas, a drizzle of oil and ½ the spices. When the beets are partially cooked, remove from the oven and add the chickpeas. Roast, 5 to 8 min., until the beets are tender and the chickpeas are warmed through.
Cook the quinoa
Meanwhile, thinly slice the scallions crosswise, 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. Add the white bottoms of the scallions and sauté, 30 sec. to 1 min., until fragrant. Add the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff the quinoa.
Sauté the zucchini
Meanwhile, thinly slice the zucchini lengthwise. In a large pan, heat a drizzle of oil on medium-high. Add the zucchini, remaining spices and S&P. Cook, stirring gently, 2 to 3 min., until just softened. Transfer to a bowl and reserve the pan.
Make the vinaigrette
Zest and juice the lemon. Pick ½ the basil leaves off the stems; roughly chop the remaining leaves and stems. In the reserved pan, heat 2 tbsp oil and 2 tbsp water (double both for 4 portions) on medium. Add the honey, lemon juice, lemon zest (start with ½) and S&P. Cook, stirring gently, 30 sec. to 1 min., until warmed through. Add the chopped basil; stir well.
Plate your dish
Divide the quinoa between your bowls. Top with the beets, chickpeas and zucchini. Drizzle with the vinaigrette. Garnish with the green tops of the scallions and the remaining basil (tear the leaves if desired). Bon appétit!
