*This recipe was created for servings. To adjust the serving quantity, enter a new yield ( to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Yogurt, full fat 1 L
Club House Sea Salt, French Mediterranean 1 tsp
Club House Sriracha & Lime 1 tbsp
Quinoa 1 cup
Apple juice 1 cup
Water 1 cup
Roasted Beets
Beets 4 each
Club House Cumin Seed 1/2 cup
Water 1/2 cup
Oil 1 tbsp
Pickled Carrots
Water 3 cups
Apple cider vinegar 2 cups
Sugar 1 1/3 cup
Club House Cumin Seed 1 tbsp
Club House Coriander Seed 1 tbsp
Carrot, peeled and grated 1 each
Puffed Quinoa
Quinoa 1/2 cup
Water 4 cups
Vegetable oil 4 cups
Red Pepper, sliced 1
Kale, washed and torn 4 cups
Club House Sea Salt, French Mediterranean 1 tsp
Oil 1 tsp
Lime, juiced 1
Puffed quinoa 1 tsp
Hemp Seeds 1 tsp


This recipe was created for Club House for Chefs by: Sean Bernard, Executive Chef of Oxbow in Winnipeg.

For the Labneh: Combine ingredients and mix well. Wrap in a cheesecloth and hand in fridge overnight with a bowl underneath. Remove from cheesecloth and add Club House Sriracha and Lime Seasoning and mix well.

For the Quinoa: Combine ingredients in a pot over high heat and bring to a boil. Reduce heat to a simmer and cover until the liquid is absorbed for about 10 minutes. Remove from heat and fluff with a fork.

For the Roasted Beets: Preheat the oven to 450 degrees Fahrenheit. In a roasting pan put a layer of Club House Cumin Seeds over the bottom of the tray. Add a half cup of water and place beets on top. Wrap tightly with foil and bake for 1 hour until beets are tender. Set aside to cool. Once cooled peel the beets rinsing away any Club House Cumin Seeds. Cut in to wedges.

For the Puffed Quinoa: Bring water to a boil and add quinoa, cooking for 12 minutes. Strain quinoa and spread in a single layer to dry at 135 degrees Fahrenheit in a dehydrator until the surface of each grain is dried but the centre is not. In a sauce pan, heat oil over high heat until it reaches 400 degrees Fahrenheit. Fry the quinoa until puffed and golden for about 5 to 10 seconds. Drain quinoa in a fine mesh strainer and transfer to a layer of paper towels.

For the Pickled Carrots: Mix water, vinegar, Club House Cumin Seeds, Club House Coriander Seed and sugar in a pot and bring to the boil, stirring to dissolve the sugar. Pour the hot liquid over the grated carrots and set aside one hour to pickle.

For Serving: Mix quinoa with 1 red bell pepper cut into slices. Mix in kale and season with Club House Sea Salt, French Mediterranean, olive oil and lime juice. Divide labneh in the bottom of 4 bowls, top with quinoa mix and top with beets, pickled carrots, puffed quinoa and hemp seeds.

You might also be interested in: