45mSmoky Carrot Quinoa Plate
Roasted smoky carrots over quinoa with lemon, fresh dill, garlic, and olive oil.
- Energy
- 297 calories per serving
- Protein
- 6.2 g per serving
- Carbs
- 42.8 g per serving
- Fat
- 13.3 g per serving
- Sodium
- 642 mg per serving
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Cook this recipe
- carrots-1 lb
- water-2 cups
- quinoa-1 cup
- large lemon-1 each
- fresh dill-0.25 cups
- olive oil-3 tbsp
- smoked paprika-1.5 tsp
- garlic-2 cloves
- salt-1 tsp
- black pepper-0.25 tsp
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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