Green Goddess Carrots & Beets
over Lemony Quinoa with Feta & Pepitas
Cooking time
20 minutes
Servings
2/4
Calories
790 /serving
We're getting to the roots in this colourful vegetarian feast. Roasted carrots and beets shine on a base of lemon-spritzed quinoa. It's all energized with a variation on green goddess dressing, made with densely creamy labneh and cilantro, while morsels of feta and crackling pepitas add variety.
We will send you:
- 1 Lemon
- 14g Cilantro
- 300g Nantes carrots
- 15ml Minced garlic
- 300g Diced beets
- 95g White quinoa
- 25g Roasted pepitas (pumpkin seeds)
- 90ml Labneh
- 60g Feta
- 9g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, dill weed, basil, orange peels, canola oil)
Contains: Milk • Wheat
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Olive oil
Total Fat
37 g
Saturated Fat
13 g
Sodium
700 mg
Total Carb
87 g
Sugars
24 g
Protein
33 g
Fibre
13 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Quarter the carrots lengthwise.
- On a lined sheet pan, toss the carrots and beets with a drizzle of oil, ½ the spices and S&P.
- Roast, adding ½ the garlic and flipping halfway, 18 to 22 min., until tender.
Cook the quinoa
- Meanwhile, juice the lemon.
- Using a strainer, rinse the quinoa.
- In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender.
- Add ½ the lemon juice and a drizzle of olive oil. Fluff the quinoa.
Make the green goddess sauce
- Meanwhile, finely chop the cilantro leaves and stems.
- In a small bowl, combine the labneh, cilantro, remaining garlic, lemon juice and spices, a drizzle of olive oil and S&P.
Plate your dish
- Divide the quinoa between your bowls.
- Top with the vegetables.
- Drizzle with the green goddess sauce.
- Garnish with the cheese and pepitas. Bon appétit!
