Red Quinoa & Roasted Vegetable Salad with Date-Citrus Vinaigrette

Red Quinoa & Roasted Vegetable Salad

with Date-Citrus Vinaigrette

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

This loaded salad gets plenty of flavor and texture from roasted sweet peppers and fennel, hard-boiled eggs, feta, and almonds. It all comes together with a tangy-sweet dressing made with fresh orange juice.

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  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
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fresh
ingredients
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tips & techniques
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 and a small saucepan of 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. Cut off and discard the stems of the sweet peppers; remove and discard the cores, then quarter lengthwise. Place the sliced fennel and quartered peppers on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the quinoa:
2 Cook the quinoa:

While the vegetables roast, thoroughly rinse the quinoa under cold water. Add to the medium 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. Cover to keep warm.

Make the hard-boiled eggs:
3 Make the hard-boiled eggs:

While the quinoa cooks, carefully add the eggs to the small saucepan of boiling water and cook exactly 9 minutes. Drain and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel. Transfer to a cutting board and thinly slice crosswise; season with salt and pepper.

Make the dressing:
5 Make the dressing:

While the eggs cook, finely chop the shallot, discarding any liquid. Pit and roughly chop the dates. Cut off and discard the stem of the pepperoncini; finely chop. Halve the orange; squeeze the juice into a medium bowl. Slowly whisk in 1 tablespoon of olive oil until thoroughly combined. Stir in the chopped shallot, dates, and pepperoncini; season with salt and pepper.

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

To the pot of cooked quinoa, add the roasted vegetables, almonds, cheese (crumbling before adding), dressing, and a drizzle of olive oil. Stir to combine. Season with salt and pepper to taste. Serve the finished quinoa topped with the seasoned eggs and a drizzle of olive oil. Enjoy!

Tips from Home Chefs

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 and a small saucepan of 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. Cut off and discard the stems of the sweet peppers; remove and discard the cores, then quarter lengthwise. Place the sliced fennel and quartered peppers on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Cook the quinoa:

While the vegetables roast, thoroughly rinse the quinoa under cold water. Add to the medium 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. Cover to keep warm.

Cook the quinoa:
Make the hard-boiled eggs:
3 Make the hard-boiled eggs:

While the quinoa cooks, carefully add the eggs to the small saucepan of boiling water and cook exactly 9 minutes. Drain and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel. Transfer to a cutting board and thinly slice crosswise; season with salt and pepper.

5 Make the dressing:

While the eggs cook, finely chop the shallot, discarding any liquid. Pit and roughly chop the dates. Cut off and discard the stem of the pepperoncini; finely chop. Halve the orange; squeeze the juice into a medium bowl. Slowly whisk in 1 tablespoon of olive oil until thoroughly combined. Stir in the chopped shallot, dates, and pepperoncini; season with salt and pepper.

Make the dressing:
Finish the quinoa & serve your dish:
6 Finish the quinoa & serve your dish:

To the pot of cooked quinoa, add the roasted vegetables, almonds, cheese (crumbling before adding), dressing, and a drizzle of olive oil. Stir to combine. Season with salt and pepper to taste. Serve the finished quinoa topped with the seasoned eggs and a drizzle of olive oil. Enjoy!

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