Scallion Roasted Carrots with Quinoa and Hummus | Naturally Ella

Scallion Roasted Carrots with Quinoa

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



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


  • 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.


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