Warm Quinoa with Carrots (Printable Version)

Nutty quinoa paired with roasted carrots and fresh green peas for a vibrant, healthy bowl.

# What You’ll Need:

→ 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 fresh 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

# Method:

01 - Set oven to 400°F and allow to reach temperature.
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 until quinoa is fluffy and liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
04 - If using frozen peas, blanch in boiling water for 2 minutes then drain. If using fresh peas, steam until just tender.
05 - In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
06 - Divide cooked quinoa among serving bowls. Top with roasted carrots, red onion, and green peas. Drizzle with dressing.
07 - Top each bowl with parsley, feta cheese, and pumpkin seeds if desired. Serve warm.

# Expert Hints:

01 -
  • It's the kind of meal that feels fancy but comes together in under an hour, no fuss required.
  • Roasted carrots get this almost candied sweetness that makes you forget you're eating something this good for you.
02 -
  • If your quinoa comes out watery, you either didn't rinse it well enough or your heat was too high. Learning this the hard way taught me to actually listen for when the liquid disappears instead of just guessing.
  • Letting the quinoa sit covered for 5 minutes after cooking is the secret to getting it fluffy instead of mushy, and it's worth the patience.
03 -
  • Make the dressing in the bowl itself and let the warm vegetables sit in it for a minute before adding the quinoa, which lets the flavors soak in deeper.
  • If you're meal prepping, keep the dressing separate and only dress it an hour or so before eating, otherwise the quinoa gets soft.
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