Blue Apron Review Summer Vegetables & Quinoa Bowls


Blue Apron Fresh Veggies

Blue Apron Review Summer Vegetables & Quinoa Bowls

Blue Apron hit the spot again with their fresh seasonal vegetables in this delightful, crisp, vegetarian recipe.  Swap out the meat this week and try quinoa to get your protein with this whole grain providing all 9 essential amino acids making it a complete protein.  The flavors and textures in this quinoa bowl recipe blend quite well making it well balanced for your palate.

Blue Apron Summer Vegetables & Quinoa  Blue Apron Dinner

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Blue Apron Review

Blue Apron Portion Sizes

Blue Apron 2 Person Plan Leftovers

Skip the grocery store and plan your dinners with Blue Apron.  They are affordable, convenient, and healthy!  We love the fresh season vegetables delivered in our Blue Apron box every week.  With easy to follow recipes, cooking doesn’t get much easier.  I’m always delighted to find that I enjoy new recipes I would have never considered otherwise.

Blue Apron does an amazing job pairing fresh ingredients and balancing flavors.  I look forward to cooking new dinners and tasting new recipes every week.  We get the Blue Apron 2 person plan and find the Blue Apron serving sizes are pretty big.  I recommend the 2 Person Plan for 3 adults, or 2 adults plus 2 children.  We usually have left overs.

Blue Apron Meal Delivery

Blue Apron Process

All you have to do is sign-up online, select your meal plan, and let them deliver your Blue Apron meals on auto-pilot!  If you prefer, you can log in to select your meals in advance for the next few weeks.  Skip a week, pause your shipment, or cancel anytime.

Blue Apron Packaging Review

The Blue Apron packaging stays cold all day, even outside in 100 degree weather.  The vegetables and knick knacks are packaged on top, and the meat is packaged in between the ice packs.  All vegetables are fresh, ripe, and ready to cook.

Blue Apron Recipe Description

These satisfying veggie bowls highlight a dazzling array of summertime produce. To a base of toothy red quinoa, we’re adding ginger-sautéed sweet corn, green beans and creamy fairy tale eggplants (a palm-sized variety with gorgeous light purple and white stripes). An umami-rich miso dressing ties together all the dish’s flavors—and marinates our crunchy cucumber topping. Sautéed shishito peppers finish the dish off with subtle zing. (Chefs, to get your shishitos to blister in the pan, hold off on stirring them until the last minute of cooking.)

Blue Apron Wine Pairings

  • Belle Fontaine Côtes de Provence Rosé, 2015
  • Sort This Out Cellars Muscat Canelli, 2014

Blue Apron Summer Vegetables and Quinoa Recipe

Summer Vegetable & Quinoa Bowls IngredientsBlue Apron Recipe Cucumbers and peppers

  • ½ Cup Red Quinoa
  • 4 Ounces Green Beans
  • 3 Ounces Shishito Peppers
  • 2 Fairy Tale Eggplants
  • 1 Cucumber 1 Ear of Corn
  • Knick Knacks: 2 Tablespoons Rice Vinegar, 2 Tablespoons Sweet White Miso Paste, 1 1-Inch Piece Ginger
  • Makes: 2 servings
  • Calories: about 545 per serving
  • Prep Time: 15 minutes
  • Cook Time: 25–35 minutes

 

Blue Apron Recipe Instructions

  • Cook the quinoa: Heat a medium pot of salted water to boiling on Blue Apron Cooking Ingredientshigh. Thoroughly rinse the quinoa under cold water. Once the pot of water is boiling, add the rinsed quinoa and cook 16 to 18 minutes, or until tender. Drain thoroughly.
  • While the quinoa cooks, wash and dry the fresh produce. Peel and mince the ginger. Small dice the cucumber. Cut off and discard the stem ends of the peppers; cut into 2-inch pieces on an angle. Large dice the eggplants. Snap off and discard the stem ends of the green beans; cut into 2-inch pieces. Remove and discard the husk and silk of the corn. Cut the corn kernels off the cob; discard the cob.
  • In a medium bowl, combine the cucumber and half the dressing; toss to coat and season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes
  • While the cucumber marinates, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on high until hot. Add the peppers and cook, stirring once, 2 to 3 minutes, or until browned and slightly softened. Transfer to a plate and season with salt and pepper. Set aside in a warm place.

  • 
 While the quinoa continues to cook, in a small bowl, combine the vinegar, miso paste and half the ginger; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. Set aside.
  • While the cucumber continues to marinate, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the eggplants and green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until lightly browned. Add the corn and remaining ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are browned and slightly softened.
  • Wipe out the pan. Add the cooked quinoa to the pan of vegetables; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined and heated through. Remove from heat and stir in the remaining dressing; season with salt and pepper to taste.
  • Divide the finished quinoa and vegetables between 2 dishes. Top with the cooked peppers and marinated cucumber. Enjoy!

Blue Apron Vegetarian Recipe

Want to Find Out More? Read our Comparison of Blue Apron vs Hello Fresh vs Sun Basket or Blue Apron $30 Off Coupon + Review and get started with you meal delivery service today!

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