Smoky Carrot Quinoa Plate
Roasted smoky carrots over quinoa with lemon, fresh dill, garlic, and olive oil.
- common groceries
- lemon dill
- plant-based
- quinoa
- Salmon 2026
- salmon-inspired
- smoky carrots
- Vegan
Shopping options
Check ingredients to include themPackage used · most used first
carrots · 1 Pound
Carrots
100%
Details
lemon · 1 Each
Fresh Large Lemon - Each
100%
Details
fresh dill · 0.25 Cup
Simple Truth Organic® Baby Dill
70%
Details
quinoa · 1 Cup
Kroger® Quinoa
37%
Details
garlic · 2 Count
Garlic
20%
Details
olive oil · 3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Details
smoked paprika · 1.5 Teaspoon
McCormick Smoked Paprika
7%
Details
black pepper · 0.25 Teaspoon
McCormick Pure Ground Black Pepper
Sale
1%
Details
salt · 1 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
Details
water · 2 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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3 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- carrots-1 lb
- water-2 cups
- quinoa-1 cup
- large lemon-1 each
- fresh dill-1/4 cup
- olive oil-3 tablespoons
- smoked paprika-1 1/2 teaspoons
- garlic-2 cloves
- salt-1 teaspoon
- black pepper-1/4 teaspoon
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment; rinse the quinoa, cut the carrots into 1/2-inch sticks, mince the garlic, zest and juice the lemon, and chop the dill.
Keep fingers tucked while cutting the carrots and chopping dill.
In a mixing bowl, toss the carrots with 2 tbsp olive oil, smoked paprika, 1/2 tsp salt, and black pepper; spread in a single layer and roast for 18 minutes.
Use oven mitts when handling the hot baking sheet.
Sprinkle the garlic over the carrots, toss to coat, and roast 5-8 minutes more until tender with browned edges.
Use oven mitts when handling the hot baking sheet.
Meanwhile, combine quinoa, water, and remaining 1/2 tsp salt in a saucepan; bring to a boil, cover, reduce heat, and simmer for 15 minutes.
Remove the quinoa from heat, let it rest covered for 5 minutes, then fluff with a fork and stir in remaining 1 tbsp olive oil, lemon zest, lemon juice, and half the dill.
Open the quinoa pot lid away from your face to avoid steam burns.
Spoon the quinoa onto plates, top with smoky roasted carrots, sprinkle with remaining dill, and serve warm with lemony juices.
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