Scallion Roasted Carrots with Quinoa
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
2 servings
Scallion Roasted Carrots with Quinoa
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Balanced, flavorful, and enjoyable—this recipe has it all.
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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
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