Roasted Grapes, Broccoli & Walnuts over Quinoa
with Crunchy Balsamic-Dressed Salad
Cooking time
20 minutes
Servings
2/4
Calories
560 /serving
You heard it through the grapevine: grapes are delicious when roasted in the oven. Arrange them on a sheet pan along with florets of broccoli so that they soften and sweeten to the bursting point. Plunk your fruit and veg down over a salad of baby greens and crisp celery dressed with our tongue-tickling (and time-saving) balsamic vinaigrette. Underneath, there’s fluffy white quinoa spiced with lemony herbs. Above, chopped walnuts provide additional crunch and munch.
We will send you:
- 100g Grapes
- 300g Broccoli florets
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Celery stalk
- 60ml Rich, Snappy Whipped Balsamic vinaigrette
- 25g Chopped walnuts
- 95g White quinoa
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Mustard, Walnuts
You will need:
Medium pot
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
28 g
Saturated Fat
3 g
Sodium
650 mg
Total Carb
64 g
Sugars
16 g
Protein
17 g
Fibre
10 g
Preparation
Cook the quinoa
Preheat the oven to 450°F. Using a strainer, rinse the quinoa. In a 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. Add 1 tbsp of the vinaigrette (double for 4 portions). Fluff and transfer to a medium bowl to cool.
Roast the broccoli & grapes
Meanwhile, pick the grapes off the stems. On a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil, the remaining spices and S&P. Roast, 6 to 8 min., until partially cooked. Remove from the oven, stir and add the grapes. Roast, 6 to 8 min., until the broccoli is tender and the grapes are softened and beginning to burst.
Make the salad
Meanwhile, thinly slice the celery on an angle. In a large bowl, combine the baby greens, celery and ½ the remaining vinaigrette.
Plate your dish
Divide the quinoa between your bowls. Top with the salad, broccoli and grapes. Drizzle with the remaining vinaigrette. Garnish with the walnuts. Bon appétit!
