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Red Quinoa & Roasted Vegetable Salad Fill 1 Created with Sketch.

with Date-Citrus Vinaigrette

Mediterranean Diet
  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 790 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

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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instructions
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!

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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 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!