Description
Easy rainbow roasted carrots with toasted quinoa, fresh mint, lemon, and tahini drizzle. Perfect for a dinner party or holiday main dish!
Ingredients
- 1 large bunch rainbow carrots, (or 2 smaller bunches) scrubbed and peeled, if preferred
- 1–2 tsp avocado oil (optional, omit if oil-free)
- Himalayan sea salt
- black pepper
- 1 cup uncooked I Heart Keenwah Toasted Quinoa
- handful of mint leaves, chopped
- 1/4 cup runny tahini
- 1/4 toasted pine nuts
- fresh lemon, squeezed
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Scrub your rainbow carrots, chop off the carrot tops, and peel, if desired. Pat the carrots dry and place them on the baking sheet so none of them are touching. Drizzle with a bit of avocado oil (omit if avoiding oil) and season them with Himalayan sea salt and black pepper.
- Roast the carrots for 20 minutes, then flip and roast them for another 20, or until fork tender and slightly blackened on both sides. The carrots are done when they start to shrivel slightly and can be pierced with a fork.
- While the carrots are roasting, prepare your quinoa according to package instructions. Set aside.
- Toast the pine nuts in a skillet over medium-low, shaking them frequently to prevent them from burning. The pine nuts are done when they’re lightly browned on all sides and fragrant.
- To serve, divide the quinoa between plates and top them with three warm roasted rainbow carrots. Garnish the carrots with fresh mint, toasted pine nuts, a big squeeze of lemon, and a spoonful of runny tahini.
- Store the leftovers separately in an airtight container in the refrigerator for 3-5 days and reheat before serving.
Notes
Recipe adapted from The Blissful Basil
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Entree, Side
- Method: Oven-Bake
- Cuisine: Gluten-Free, Vegan, Oil-Free Option