Sriracha and Lime Labneh, Wilted Kale, Beets, Crispy Grains & Seeds


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 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.

Ingredients Quantities
Labneh
Yogurt, full fat 1 L
Club House Sea Salt, French Mediterranean 1 tsp
Club House Sriracha & Lime 1 tbsp
Quinoa
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
Garnish
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

Instructions

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.



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