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.