Ingredients:

  • Quinoa
  • Vegetable broth
  • 1 pound beets
  • 1 pound carrots
  • ½ teaspoon of cumin
  • ½ teaspoon of coriander
  • 1 pinch of allspice 
  • Lemon juice
  • Olive oil
  • Greek Yogurt
  • Vertical Harvest Butterhead Lettuce

Instructions:

  1. Cook the quinoa. Use 1 cup quinoa + 1 ½-2 cups vegetable broth. Bring to a boil, cover, lower heat and cook for 20 minutes. Refrigerate to cool. 
  2. Heat the oven to 400
  3. Wash 1 pound of beets, wrap each in foil and put on a baking sheet.
  4. Put 1 pound of small carrot chucks on the baking sheet and toss with olive oil.
  5. Roast until a knife pierces the beets with little resistance, 45 to 90 minutes, and the carrots are tender and browned (remove when done; before the beets).
  6. When the beets are cool enough to handle, peel and cut into small chunks; toss them and the carrots with chopped almonds, ½ teaspoon each of cumin and coriander, a pinch of allspice, lemon juice and olive oil.
  7. Wash and dry the lettuce leaves and spread them over a serving tray.
  8. Add a large spoonful of the root veggie mixture and small spoonful of quinoa to each lettuce leaf 
  9. Top with a dollop of yogurt