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About the Dish

  • Green Onion

    Green Onion

  • Quinoa

    Quinoa

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Pomegranate Juice

    Pomegranate Juice

  • Honey

    Honey

  • Peaches

    Peaches

  • Mixed Greens

    Mixed Greens

  • Edamame

    Edamame

  • Red Currants

    Red Currants

  • Sprouts

    Sprouts

  • Pepitas

    Pepitas

METHOD

1
Prepare your mise en place: Thinly slice green onions, keeping white and green parts separate. Halve peaches through the stem end. Remove pits, and chop peaches into bite-size chunks.
2
Place a saucepan over medium heat, and add 1 teaspoon olive oil. When the oil is shimmering, add green onion whites. Cook, stirring, until onions become fragrant, shiny and wilted, about 1 minute. Add quinoa and cook, stirring often, 1 minute more. Add 1 1/2 cups water and bouillon cube, and stir well to combine. Increase heat to high. Bring to a boil, stir well, and cook 1 minute. Reduce heat to low, cover and cook until quinoa is tender and liquid is fully absorbed, 15-16 minutes.
3
While quinoa cooks, prepare the salad. In a medium bowl, combine pomegranate juice, honey, remaining 1 teaspoon olive oil and 1/4 teaspoon kosher salt. Stir with a whisk or a fork to mix well. Add peaches and greens, and toss well. Set aside.
4
When the quinoa is done, fluff with a fork. Transfer to a large bowl, and stir to release some of the steam. Add edamame, currants, microgreens, pepitas and green onion greens. Mix well.
5
To serve, divide quinoa between 2 dinner plates or pasta plates. Toss salad, and divide it between the 2 plates. Enjoy!