Name: Scallion Roasted Carrots with Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Ingredients: 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

Ingredients

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