Green Goddess Beets & Kale
over Lemony Quinoa with Feta & Pepitas
Cooking time
25 minutes
Servings
2/4
Calories
710 /serving
Get to the roots in this colourful vegetarian feast. Roasted beets and kale shine on a base of lemon-spritzed quinoa. It's all energized by a green goddess dressing made with creamy labneh and dill, while morsels of feta and crackling pepitas add variety.
We will send you:
- 15ml Minced garlic
- 120g Chopped kale
- 300g Diced beets
- 25g Roasted pepitas (pumpkin seeds)
- 1g Dried dill
- 60g Feta
- 90ml Labneh
- 227g Pre-cooked quinoa
- 9g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, dill weed, basil, orange peels, canola oil)
- 30ml Lemon juice
Contains: Milk • Sesame
You will need:
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Olive oil
Total Fat
36 g
Saturated Fat
13 g
Sodium
620 mg
Total Carb
71 g
Sugars
16 g
Protein
32 g
Fibre
10 g
Preparation
Roast the beets
- Preheat the oven to 450°F.
- On a lined sheet pan, toss the 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.
Make the green goddess sauce
- Meanwhile, in a small bowl, combine the labneh, dill, ½ the lemon juice, the remaining garlic and spices, a drizzle of olive oil, 2 tbsp water (double for 4 portions) and S&P.
Warm the quinoa & wilt the kale
- Poke small holes in the bag of quinoa. Microwave, 1 to 1 ½ min., until warm. Transfer to a bowl and add the remaining lemon juice, a drizzle of olive oil and S&P; stir well.
- In a medium bowl, combine the kale, a drizzle of olive oil and S&P. Massage the kale, 1 to 2 min., until softened.
Plate your dish
- Divide the quinoa between your bowls.
- Top with the beets and kale.
- Drizzle with the green goddess sauce.
- Garnish with the cheese and pepitas. Bon appétit!
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