Smoky Carrot Quinoa Plate

Ingredients

• 1 Pound carrots - 1 lb (450 g), 450 g total; cut into 1/2-inch sticks.
• 1 Cup quinoa - 1 cup (170 g), 170 g total.
• 2 Cup water - 2 cups (480 ml), 480 ml total.
• 1 Each lemon - 1 large (140 g), Large lemon, about 140 g; zest and juice used.
• 0.25 Cup fresh dill - 1/4 cup (10 g), 10 g total; divided between quinoa and garnish.
• 1.5 Teaspoon smoked paprika - 1 1/2 tsp (3 g), 3 g total.
• 3 Tablespoon olive oil - 3 tbsp (45 ml), 45 ml total; divided between roasting carrots and finishing quinoa.
• 2 Count garlic - 2 cloves (6 g), 6 g total.
• 1 Teaspoon salt - 1 tsp (6 g), 6 g total; divided between carrots and quinoa.
• 0.25 Teaspoon black pepper - 1/4 tsp (0.5 g), 0.5 g total.

Instructions

1. Preheat and prep ingredients

   1. 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.

2. Season and roast carrots

   2. 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*.

3. Add garlic and finish roasting

   3. Sprinkle the garlic over the carrots, *toss to coat*, and roast 5-8 minutes more until *tender with browned edges*.

4. Cook quinoa

   4. 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*.

5. Rest and season quinoa

   5. 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.

6. Plate and serve

   6. Spoon the quinoa onto plates, *top with smoky roasted carrots*, sprinkle with remaining dill, and serve *warm with lemony juices*.