Quinoa and Frisse Salad with Szechwan Spiced Beets, Spiced Almond-Citrus Crumb, and Charred Scallion
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Category
Soups & Salads
Ingredients
- 1 bunch baby beets, whole, tops removed
- 1 tsp. canola oil
-
1 tsp. The Spice Hunter Szechwan Seasoning
- 1 tsp. kosher salt
- ¼ cup whole almonds, toasted
- 1 Tbsp. lemon zest
- 1 Tbsp. lime zest
- 1 Tbsp. canola oil
- 1 bunch scallions, coarsely chopped
- 1 tsp. canola oil
- ½ cup parsley, chopped
-
½ tsp. salt
-
¼ tsp. The Spice Hunter Coarse Black Pepper
- ¾ cup Greek yogurt
- Juice of 1 lemon
- 1 tsp. garlic clove, minced
- 2 Tbsp. canola oil
- ¼ cup water
- 8 cups frisse lettuce
- 2 cups quinoa, cooked
Beets:
Crumb:
Dressing:
To serve:
Directions
For the beets
Preheat oven to 350⁰F. In a small stainless steel bowl, combine beets, oil, seasoning, and salt until evenly coated. Individually wrap beets in tin foil and roast in oven for 30-40 minutes or until beets are tender. Remove from oven and allow to cool in tin foil. Unwrap beets and remove skins using paper towel. Slice into eighths and set aside.
For the crumb
Place almonds in a spice grinder and pulse almonds 4-5 times. In a small stainless steel bowl, combine the crushed almonds, zest, and oil. Set aside.
For the dressing
In a medium sauté pan over medium-high heat, sauté scallions in canola oil until well caramelized. Remove from heat. Place all dressing ingredients in a blender and blend for 2-3 minutes or until dressing is smooth and emulsified.
To serve
Place lettuce on a plate, top with crumb and beets, and drizzle with dressing to serve.
