Meal Kit
Shaved Asparagus and Quinoa Salad
with goat cheese, Anjou pear, and fried shallots
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Pistachios), Milk
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Under %{max_calories} caloriesVegetarian
Chef
Nigel Palmer
Until recently, quinoa was an obscure and oft-mispronounced Peruvian grain found only in "hippie" grocery stores. But quinoa (keen-wah) is definitely having its moment in the sun with American diners. It's a nutritional powerhouse and makes a great addition to healthy dishes like this one. Quinoa adds a tender "bite" to a fresh salad of pear, shaved asparagus, and goat cheese tossed with bright Champagne vinaigrette. It's a plate of clean eats your taste buds will thank you for.
In Your Box (serves 2)
- 1 Anjou Green Pear
- 6 oz. Jumbo Asparagus
- ¾ cup Tri Color Quinoa
- 2 Shallots
- 3 oz. Matchstick Carrots
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2 oz. Goat Cheese Crumbles
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1 oz. Pistachios
- 1 fl. oz. Champagne Vinegar
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) DOpVxJPr
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Calories930
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Carbohydrates157g
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Net Carbs151g
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Fat18g
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Protein37g
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Sodium135mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Small Pot
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Shallots
Peel and slice shallots as thinly as possible. Place a large non-stick pan over medium-low heat. Add 1 Tbsp. olive oil and shallots to pan and spread into a single layer. Cook 15-20 minutes, stirring often, but keeping shallots in a single layer. Shallots will slowly darken to golden brown. Remove browned shallots to a paper towel-lined plate and set aside. Reserve pan and oil for cooking asparagus tips.
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2 Cook the Quinoa
Bring a small pot with quinoa and 1 1/2 cups water seasoned with 1/2 tsp. salt to a boil over medium-high heat. Cover, reduce heat to low, and cook 15 minutes, or until all liquid has been absorbed. Allow to sit covered 5 minutes, then fluff with a fork. Set aside.
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3 Prepare the Ingredients
Trim woody ends off asparagus. Cut top 2" off asparagus, then, using a peeler, shave asparagus stems into long, thin ribbons. Halve pear lengthwise, core each half, then cut into 1/8" slices. Coarsely chop pistachios.
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4 Cook the Asparagus Tops
Return pan used for cooking shallots to medium-high heat. Add asparagus tops and cook 2 minutes, or until slightly tender. Remove from pan and set aside.
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5 Make the Salad
Whisk together Champagne vinegar, 1 Tbsp. olive oil, and salt and pepper (to taste) in a large mixing bowl. After the shallots have cooked, add asparagus tops and ribbons, pear, quinoa, and matchstick carrots to bowl. Toss to combine, taste, and add more salt if desired.
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6 Plate the Dish
Divide salad between two plates. Garnish with goat cheese, pistachios, and crispy shallots.
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