Scallion Roasted Carrots with Quinoa

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.

Scallion Roasted Carrots with Quinoa

Print Recipe

Print Recipe

• Author: Erin Alderson
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x

Ingredients

Scale 1x2x3x

½ pound small carrots, greens trimmed

4 to 5 scallions

2 teaspoons olive oil

¼ teaspoon salt

½ cup Bob’s Red Mill Quinoa

For Serving

Toasted sesame seeds, for topping

Hummus, for serving

Poached or soft-boiled eggs, for serving

Instructions

• 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.

Notes

Tips + Tricks: if you are unable to find small carrots, use regular-sized carrots and quarter them lengthwise to achieve the same effect.

Use up leftover ingredients: carrots, quinoa, sesame seeds

Explore Bob's Red Mill Quinoa

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.

Cherry Salad with Quinoa and Fennel
Quinoa White Bean Stew
Halloumi Salad with Spinach and Quinoa

Disclosure: This recipe was created in partnership with Bob's Red Mill. All thoughts and opinions are my own. It's content like this that helps me keep this site running to provide the vegetarian recipes you see every week. |