Roasted Baby Carrots with Green Harissa Yogurt and Crispy Quinoa
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
- Categories: African
- Ingredients: Grains, Plant-Based, Plant-Forward, Sides, Vegetarian
Preparation
- 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.
- Roast carrots and set aside.
- Bring a large pot of salted water to boil.
- Pour quinoa into boiling water and boil until fully cooked (the germ will have separated from the seeds), about 15 minutes.
- Drain the quinoa in a fine mesh sieve, shaking to remove any excess liquid. Lay out on paper towels to dry completely.
- 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.
- 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.
- Place crispy quinoa on a plate, lay carrots on top and drizzle with Green Harissa Herb yogurt.
Related Applications
All Applications
