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Quinoa and Frisse Salad with Szechwan Spiced Beets, Spiced Almond-Citrus Crumb, and Charred Scallion Green Goddess Dressing

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. kosher 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

To serve:
8 cups frisse lettuce
2 cups quinoa, cooked
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.

Place lettuce on a plate, top with crumb and beets, and drizzle with dressing to serve.