Warm Quinoa with Roasted Carrots (Printable)

Nutty quinoa paired with roasted carrots and green peas for a vibrant, wholesome dish.

# What You'll Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water or vegetable broth

→ Vegetables

03 - 4 medium carrots, peeled and cut into 1/2-inch rounds
04 - 1 cup green peas, fresh or frozen
05 - 1 small red onion, sliced
06 - 2 tablespoons olive oil

→ Dressing

07 - 2 tablespoons olive oil
08 - 1 tablespoon fresh lemon juice
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon honey or maple syrup
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - 2 tablespoons fresh parsley, chopped
13 - 1/4 cup crumbled feta cheese, optional
14 - 2 tablespoons toasted pumpkin seeds, optional

# How To:

01 - Set oven to 400°F (200°C).
02 - On a baking sheet, toss carrots and red onion with 2 tablespoons olive oil, salt, and pepper. Roast for 25 to 30 minutes, turning halfway through, until tender and lightly caramelized.
03 - Combine quinoa and water or broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
04 - If using frozen peas, blanch in boiling water for 2 minutes, then drain. If fresh, steam until just tender.
05 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
06 - Divide quinoa among serving bowls. Top with roasted carrots, red onion, and green peas. Drizzle with dressing.
07 - Garnish with parsley, feta, and pumpkin seeds if desired. Serve warm.

# Expert Tips:

01 -
  • It actually feels filling and satisfying without making you sluggish afterward, which is the dream.
  • Everything comes together in less than an hour, including cleanup if you're strategic about your bowls.
  • The flavors get better as it sits, so it's perfect for meal prep or leftovers the next day.
02 -
  • Don't skip the rinsing step with quinoa or you'll taste a slight bitterness that makes people think they don't like the grain when really they just needed that one extra minute of prep.
  • The peas don't need long because they finish cooking from the residual heat in the warm bowl, and overcooked peas turn gray and sad instead of vibrant and alive.
03 -
  • Keep the dressing separate from the rest of the bowl if you're meal prepping because it keeps everything from getting soggy, though honestly I sometimes drizzle it right in and forget about it by lunch.
  • Roasting your vegetables at a slightly higher temperature creates more caramelization and deeper flavor than playing it safe with a lower heat.
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