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Quinoa & Spring Vegetable Salad Fill 1 Created with Sketch.

with Fried Eggs & Feta

Mediterranean Diet
  • Group Created with Sketch.
    30-40 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 640 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

At the heart of this vibrant seasonal dish are sweet fennel and onion—coated in warming Vadouvan curry powder before roasting, then tossed with red quinoa, crisp spring peas, and tangy marinated sweet peppers.

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Quinoa & Spring Vegetable Salad with Fried Eggs & Feta
  • ½ cup Red Quinoa
  • 4 oz Snow Peas
  • 1 Fennel Bulb
  • 4 oz Sweet Peppers
  • 1 Sweet Onion
  • 1 clove Garlic
  • 1½ oz Feta Cheese
  • 2 tsps Vadouvan Curry Powder
  • 2 Tbsps Red Wine Vinegar
  • 2 Pasture-Raised Eggs
  • 3 Tbsps Roasted Almonds

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut off and discard any stems from the fennel. Halve the bulb lengthwise; cut out and discard the core, then thinly slice. Peel and medium dice the onion. Place the prepared vegetables on the sheet pan. Drizzle with olive oil and season with salt, pepper, and the curry powder; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Cook the quinoa:

While the vegetables roast, add the quinoa to the pot of boiling water and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the quinoa:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the quinoa cooks, cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice crosswise into rings. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the almonds.

4 Marinate the peppers:

While the quinoa continues to cook, in a bowl, combine the sliced peppers, vinegar, and as much of the garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Marinate the peppers:
Cook the peas:
5 Cook the peas:

While the peppers marinate, halve the peas crosswise. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the halved peas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Transfer to the pot of cooked quinoa. Wipe out the pan.

6 Fry the eggs & serve your dish:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 3 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. To the pot of cooked quinoa and peas, stir in the roasted vegetables, cheese (crumbling before adding), and marinated peppers (including any marinating liquid). Drizzle with olive oil and season with salt and pepper to taste. Serve the finished quinoa topped with the fried eggs. Garnish with the chopped almonds. Enjoy!

Fry the eggs & serve your dish: