Warm Quinoa with Carrots (Printable Version)

Nutty quinoa paired with roasted carrots and green peas creates a vibrant, nourishing bowl.

# Components:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water or vegetable broth

→ Vegetables

03 - 4 medium carrots, peeled and sliced into 1/2-inch rounds
04 - 1 cup green peas, fresh or frozen
05 - 1 small red onion, sliced
06 - 2 tablespoons olive oil

→ Dressing

07 - 2 tablespoons olive oil
08 - 1 tablespoon lemon juice
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon honey or maple syrup
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - 2 tablespoons chopped fresh parsley
13 - 1/4 cup crumbled feta cheese, optional
14 - 2 tablespoons toasted pumpkin seeds, optional

# Directions:

01 - Preheat oven to 400°F
02 - Toss carrots and red onion with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes, turning halfway through, until tender and lightly caramelized
03 - Combine quinoa and water or broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork
04 - If using frozen peas, blanch in boiling water for 2 minutes, then drain. If fresh, steam until just tender
05 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper
06 - Divide quinoa among bowls. Top with roasted carrots, red onion, and green peas. Drizzle with dressing
07 - Garnish with parsley, feta, and pumpkin seeds if desired. Serve warm

# Expert Tips:

01 -
  • It comes together in under an hour and actually tastes like you spent way more time than you did.
  • The roasted carrots develop this honeyed sweetness that makes the whole bowl feel indulgent without any heavy ingredients.
  • It's endlessly flexible, so you can swap vegetables or proteins based on what you have hanging around.
02 -
  • Don't skip the resting time for the quinoa—it's the difference between fluffy individual grains and a gummy mess.
  • Spreading your vegetables in a single layer without crowding them is what gives you those caramelized edges instead of steamed sadness.
  • The dressing is best added right before eating because it starts to soften the peas and wilt the parsley if it sits too long, which changes the whole texture in a way you might not love.
03 -
  • Cut your carrots on a slight bias so they roast more evenly and look more polished on the plate.
  • Keep that oven at 400°F—any cooler and you'll steam your vegetables instead of caramelizing them, which is the entire point.
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