Our Nutritionist’s Favorite

Winter citrus salad with harissa-spiced white beans and mintOur staff nutritionist, Kaley Todd, loves this meal for all the plant-based protein in the white beans and quinoa, and for all the citrus. Packed with vitamin C, the oranges not only boost immunity, they also help with iron absorption. Once you’ve sliced them, put the fruit in a bowl and use the juices that collect to season the dressing.

25-35Minutes

740Cal/serving

2Servings

Gluten Free Vegetarian

View online at sunbasket.com/recipe/352

What You’ll NeedFrom your basket

½ cup rainbow quinoa

1 or 2 shallots

¾ cup cooked white beans

½ teaspoon harissa powder, optional

2 blood oranges

1 Cara Cara orange1⁄3 cup almonds

Fresh mint

1 tablespoon sherry vinegar

¼ pound baby arugula

1½ ounces ricotta salata

From your pantry

Kosher salt, freshly ground black pepper, olive oil

Tools

Fine-mesh strainer, small bowl, medium bowl, small sauce pot with a lid, medium frying pan

Prep + CookWash produce before use.

1. Rinse and cook the quinoa• In a fine-mesh strainer, rinse the quinoa.

In a small sauce pot, combine the quinoa and 1 cup lightly salted water and bring to a boil. Reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork.

While the quinoa cooks, prepare the beans and make the salad.

2. Cook the beans• Peel and thinly slice the shallot.

• Rinse the beans.

In a medium frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the shallot, season with salt, and cook, stirring occasionally, until caramelized, 4 to 5 minutes. Add the beans and as much harissa powder as you like and cook, stirring occasionally, until the beans are warmed through, 1 to 2 minutes.

While the shallot and beans cook, prepare the salad.

3. Make the salad • Using your hands or a sharp knife, peel the

blood oranges and the Cara Cara orange; cut the fruit crosswise into thin rounds. Discard any seeds. Put the orange slices in a medium bowl.

• Coarsely chop the almonds.

• Strip the mint leaves from the stems; coarsely chop the leaves.

In a small bowl, stir together the sherry vinegar, 2 tablespoons oil, and any orange juice that has collected. Season to taste with salt and pepper.

To the bowl with the oranges, add the arugula, oranges, almonds, mint, and as much dressing as you like. Toss to coat.

4. Serve Transfer the warm quinoa to individual bowls, and top with the orange-arugula salad and the warm beans. Crumble the ricotta salata on top and serve.

Protein: 22g (44% DV), Fiber: 15g (60% DV), Added Sugars: 0g, Carbohydrates: 78g. Not a significant source of trans fat. Contains: milk, tree nuts. Packed in a facility that handles wheat. Share your #sunbasket photos! a b c "