Farmers' Market Bowls
with Roasted Cauliflower & Chile Basil Vinaigrette
Juicy clementines and sweet basil temper the heat from fresh jalapeño. Fluffy white quinoa, roasted cauliflower, and crunchy peanuts boost the protein in this colorful grain bowl.
INGREDIENTS
- 3/4 cup white quinoa
- 1 cauliflower head, trimmed and cut into florets
- 1 red onion, peeled and cut into 1-inch wedges
- 2 tbsp seasoned rice vinegar
- 1 tsp turbinado sugar
- 2 tsp poppy seeds
- 1 jalapeño, trimmed, deseeded and thinly sliced (divided)
- 1 clementine, peeled and chopped
- 1 garlic clove, peeled and grated
- 2 oz baby arugula
- 1/4 cup peanuts, crushed
- 0.25 oz basil, leaves torn
- 4 tsp olive oil*
- Salt*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Preheat oven to 450°F. Combine quinoa, 1¼ cups water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 12 to 15 minutes. (4-serving meal: use 2½ cups water)
Combine cauliflower, onion, 2 tsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Roast until cauliflower is charred and crispy, 23 to 25 minutes. (4-serving meal: use 4 tsp olive oil)
Combine vinegar, sugar, poppy seeds, 2 tsp olive oil, and a pinch of salt and pepper in medium bowl and whisk to dissolve sugar. Stir in just half the jalapeño and clementine. (4-serving meal: use ¼ cup olive oil) (TIP: Add more jalapeño if you prefer more spice.)
Add garlic to roasted cauliflower and onion and toss to combine. Divide quinoa and arugula between bowls and drizzle farmers' market bowls with chile basil vinaigrette. Top with roasted cauliflower mixture, peanuts, and basil. Dig in!
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