• 1/4 cup dry quinoa (tricolor, red or white quinoa all work) 
• 1/4 cup dry red lentils
• 1 cup vegetable broth
• 1 tbsp ground flax meal + 2 tbsp water
• 1 tbsp olive oil
• 3/4 cup finely diced yellow onion
• 2 cloves garlic, finely minced
• 2 cups finely grated carrot
• 2 tbsp harissa paste
• 1 tbsp lemon juice
• 1/4 cup gluten free all purpose flour (or regular AP flour)
• 1/4 cup breadcrumbs (gluten free or regular)
• 1 1/2 tsp fine grain kosher salt
• 1 tsp coconut sugar (or brown sugar)
• 3/4 tsp cumin
• 3/4 tsp paprika

Tahini Harissa Yogurt Sauce:

• 5 oz container of plain vegan yogurt
• 1 tbsp tahini
• 1/2 tbsp harissa paste
• 1/2 tsp salt
• 1 tsp lemon juice
• 1/2 tsp coconut sugar 
• 1/4 tsp cumin