Roasted Baby Carrots with Green Harissa Yogurt and Crispy Quinoa

roasted-baby-carrots-with-green-harissa-yogurt-and-crispy-quinoa_compressed

Ingredients

  • 8 pounds Baby carrots
  • 1 cup SupHerb Farms Fusions® North African Green Harissa
  • 1 pound Quinoa
  • 1 cup Greek yogurt
  • 8 ounces SupHerb Farsm Fresh Frozen Parsley
  • 1 tablespoon SupHerb Farsm Fresh Frozen Spearmint
  • to taste Lemon juice
  • to taste Salt and pepper

Categories

Preparation

  1. Fold SupHerb Farms Fusions® North African Green Harissa, SupHerb Farms Fresh Frozen Parsley and SupHerb Farms Fresh Frozen Spearmint into Greek yogurt. Add lemon juice to taste. Set aside.
  2. Roast carrots and set aside.
  3. Bring a large pot of salted water to boil.
  4. Pour quinoa into boiling water and boil until fully cooked (the germ will have separated from the seeds), about 15 minutes.
  5. Drain the quinoa in a fine mesh sieve, shaking to remove any excess liquid. Lay out on paper towels to dry completely.
  6. In a medium saucepan (one that is wide enough to insert a small fine mesh sieve), transfer the quinoa to a fine mesh sieve and lower it into the fryer so that the quinoa is completely submerged; do this in batches. Fry for 1 minute or until the quinoa is crispy.
  7. Lay the quinoa out on a baking sheet lined with paper towels, and season with salt. Let the quinoa cool completely and transfer to a lidded container lined with paper towels.
  8. Place crispy quinoa on a plate, lay carrots on top and drizzle with Green Harissa Herb yogurt.

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