Green Goddess Carrots & Beets
over Lemony Quinoa with Feta & Pepitas
790 cals
20 mins
Description
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.
Contains:
Milk • Sesame
Ingredients
for 2 servings
(Double for 4 portions)
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)
Nutrition
Total fat | 37g |
Saturated Fat | 13g |
Sodium | 700mg |
Total carbs | 87g |
Sugar | 24g |
Protein | 33g |
Fibres | 13g |
Recipe Instructions
- 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.
- 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.
- 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.
- Tofu: Pat dry and cut into medium cubes; season with S&P. In a pan, heat a drizzle of oil on medium-high. Cook, 2 to 3 min. per side, until browned. Use as topping in step 4.
- Divide the quinoa between your bowls.
- Top with the vegetables.
- Drizzle with the green goddess sauce.
- Garnish with the cheese and pepitas. Bon appétit!