Marinated Vegetable & Quinoa Bowl with Sesame Kale & Spicy Orange

Marinated Vegetable & Quinoa Bowl

with Sesame Kale & Spicy Orange

35 MIN
8 SmartPoints®
2 Servings
Wellness at Blue Apron
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From the Test Kitchen

In this wholesome vegetarian dish, we’re stirring crisp marinated radishes and carrots into hearty quinoa, then topping it all with tender kale, juicy sambal-spiced orange, and a soft-boiled egg.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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  • Nutrition
    PER SERVING
  • Calories
    490 Cals (est.)
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fresh
ingredients
Marinated Vegetable & Quinoa Bowl with Sesame Kale & Spicy Orange
Title
  • 2 Pasture-Raised Eggs
  • ½ cup Red Quinoa
  • 1 Navel Orange
  • 6 oz Carrots
  • 3 oz Radishes
  • 2 cloves Garlic
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Mirin
  • 1 Tbsp Sesame Oil
  • 2 Tbsps Fromage Blanc
  • 1 bunch Kale
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Make the soft-boiled eggs:
1 Make the soft-boiled eggs:

Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs. Cook, uncovered, 6 to 7 minutes. Leaving the water boiling, using a slotted spoon or tongs, transfer the eggs to a strainer and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; season with salt and pepper. 

Prepare the ingredients & marinate the vegetables:
2 Prepare the ingredients & marinate the vegetables:

While the eggs cook, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and medium dice the orange. Place in a bowl; add as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired. Peel the carrots; grate on the large side of a box grater. Grate the radishes on the large side of a box grater. Combine in a bowl; add the mirin. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Cook the quinoa:
3 Cook the quinoa:

While the vegetables marinate, add the quinoa to the same pot of boiling water. Cook, uncovered, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Cook the kale:
4 Cook the kale:

While the quinoa cooks, in a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water. Cook, stirring occasionally, 3 to 4 minutes, until the kale is wilted and the water has cooked off. Turn off the heat. 

Finish the quinoa & serve your dish:
5 Finish the quinoa & serve your dish:

To the pot of cooked quinoa, add the marinated vegetables (including any liquid), fromage blanc, 2 teaspoons of olive oil, and the liquid from the bowl of spicy orange (reserving the orange). Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished quinoa topped with the cooked kale, reserved spicy orange, and seasoned eggs. Enjoy!

Tips from Home Chefs

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Marinated Vegetable & Quinoa Bowl

Make the soft-boiled eggs:
1 Make the soft-boiled eggs:

Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs. Cook, uncovered, 6 to 7 minutes. Leaving the water boiling, using a slotted spoon or tongs, transfer the eggs to a strainer and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; season with salt and pepper. 

2 Prepare the ingredients & marinate the vegetables:

While the eggs cook, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and medium dice the orange. Place in a bowl; add as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired. Peel the carrots; grate on the large side of a box grater. Grate the radishes on the large side of a box grater. Combine in a bowl; add the mirin. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Prepare the ingredients & marinate the vegetables:
Cook the quinoa:
3 Cook the quinoa:

While the vegetables marinate, add the quinoa to the same pot of boiling water. Cook, uncovered, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

4 Cook the kale:

While the quinoa cooks, in a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water. Cook, stirring occasionally, 3 to 4 minutes, until the kale is wilted and the water has cooked off. Turn off the heat. 

Cook the kale:
Finish the quinoa & serve your dish:
5 Finish the quinoa & serve your dish:

To the pot of cooked quinoa, add the marinated vegetables (including any liquid), fromage blanc, 2 teaspoons of olive oil, and the liquid from the bowl of spicy orange (reserving the orange). Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished quinoa topped with the cooked kale, reserved spicy orange, and seasoned eggs. Enjoy!

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