We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Sesame Kale & Quinoa Bowls
with Marinated Vegetables & Soft-Boiled Eggs
35 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 490 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
These hearty Asian-inspired grain bowls are elevated by a bevy of sophisticated toppings like kale sautéed in nutty sesame oil, juicy sambal-spiced orange, and rich soft-boiled eggs.
Get Cooking
fresh
ingredients
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
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.
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.
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!
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.
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.
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
About Blue Apron
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!
Get This Recipe Delivered