Warm Quinoa Bowl Carrots (Printer-friendly)

A colorful bowl featuring quinoa, roasted carrots, and green peas with a lemony dressing.

# 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

# 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 until combined.
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 Advice:

01 -
  • It tastes indulgent and restaurant-worthy but comes together faster than delivery would arrive.
  • Everything can be prepped in advance, so busy mornings become peaceful bowl-building moments instead.
  • The contrast between creamy quinoa, caramelized carrots, and bright peas feels sophisticated enough for guests but practical enough for weeknight solo dinners.
02 -
  • Don't skip rinsing the quinoa or you'll end up with a slightly bitter, soapy taste that's hard to cover up even with good dressing.
  • The peas stay vibrant green only if you don't overcook them, so set a timer and drain them the second it goes off.
  • Warm quinoa absorbs dressing better than cold quinoa, so assemble while everything is still steaming for maximum flavor.
03 -
  • Taste your dressing on a piece of carrot before you pour it over the whole bowl, adjusting the lemon and mustard until it feels bright and balanced.
  • Room temperature or cooled leftover bowls are equally good the next day, so don't stress about eating everything warm.
  • Toast your pumpkin seeds in a dry skillet for 2 minutes to wake up their flavor and crunch, a detail that sounds small but feels significant.
Return