Warm Quinoa with Carrots (Printable)

Nutty quinoa paired with roasted carrots and green peas offers a colorful, nourishing meal option.

# 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

# How to Make It:

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

# Expert Tips:

01 -
  • It comes together in under 45 minutes, leaving you plenty of time to actually enjoy your meal instead of spending the evening in the kitchen.
  • Everything tastes just as good the next day, which means you've accidentally meal-prepped without the usual dread.
  • The textural contrast between creamy quinoa, caramelized carrots, and tender peas creates something deeply satisfying without trying too hard.
02 -
  • Rinsing the quinoa isn't just a suggestion—it removes the natural coating that makes it taste slightly bitter and off-putting, which is probably why you didn't love quinoa the first time you tried it.
  • The peas go in last because they're delicate and actually become better if they're still slightly warm when you eat them, rather than sitting in a cold bowl getting mealy.
03 -
  • Toast your pumpkin seeds in a dry pan for just a couple of minutes before adding them—it intensifies their flavor and makes them taste intentional rather than like an afterthought.
  • If your roasted vegetables stick to the baking sheet, line it with parchment paper next time and you'll never have to negotiate with caramelized bits again.
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