Post sponsored by Bob’s Red Mill. See below for more details.
I’ve made it no secret that I have a deep love for roasted vegetable grain bowls, preferably with hummus and eggs. This is one of about 5 meals I could eat everyday (which, I pretty much do). I often switch up the vegetables and grains but the formula stays the same. In terms of grains, I usually use leftovers. However, I don’t always have leftovers. This is when I reach for Bob’s Red Mill Quinoa. It’s quick cooking time ensures it’s ready whenever the roasted vegetables are tender, giving grain bowls a chance to reach to the table in 30 minutes.
These scallion roasted carrots are great in either spring or fall. However, I love the tender spring carrots. Spring also happens to be the time I can usually find smaller carrots. You could easily ditch the hummus/egg combo for a cashew or sunflower cream. Also, play around with the flavors on the roasted vegetables. Add in minced garlic or toss with fresh herbs.
½ pound small carrots, greens trimmed
4 to 5 scallions
2 teaspoons olive oil
¼ teaspoon salt
½ cup Bob’s Red Mill Quinoa
Toasted sesame seeds, for topping
Hummus, for serving
Poached or soft-boiled eggs, for serving
- Preheat oven to 425˚F. Wash and trim the carrots then slice scallions, using all of the white and most of the green parts. Place the carrots, whole, on a sheet tray along with the sliced scallions, olive oil, and salt. Toss well to combine. Roast until the scallions are browning and carrots are tender; 20 to 30 minutes (this will depend on size of carrots). Stir halfway through roasting.
- While the carrots are roasting, rinse the quinoa and place in a pot along with 1 cup water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for 12 minutes. Turn off heat and allow quinoa to rest for 10 minutes.
- Plate the quinoa then place the carrots and scallion on top. Sprinkle with toasted sesame seeds and serve with hummus and/or eggs as desired.
Step by Step
Scallion Roasted Carrots
Grains: use your favorite grains or whatever grains you might already have cooked. Beyond quinoa, I like to eat these scallion roasted carrots with heartier grains such as farro, einkorn, and sorghum. Or, for a quick-cooking swap, use millet.
Sauce: As mentioned above, ditch the hummus/eggs for a quick cashew or sunflower sauce. I like to make these either with herbs, garlic, or both.
Spicy: Toss in a bit of chili paste before roasting for a spiced-up version.
It’s probably no surprise that I have Bob’s Red Mill quinoa on hand at all times. It’s my go-to, quick cooking grain that helps me get dinner to the table fast. I love their tricolor quinoa, it’s beautiful and nutritional. A perfect base for grain bowls or bulking up a big lunch salad.