Warm Quinoa Bowl Carrots Peas (Printable)

A colorful bowl with quinoa, roasted carrots, green peas, and a zesty dressing for a healthy meal.

# 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 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 - Set oven to 400°F and allow to reach temperature.
02 - Toss carrots and red onion with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Spread in single layer.
03 - Place baking sheet in preheated oven and roast for 25 to 30 minutes, turning halfway through, until carrots are tender and edges are lightly caramelized.
04 - Combine quinoa and water or broth in a medium saucepan. Bring to boil over high heat, then reduce to low, cover with lid, and simmer for 15 minutes until quinoa is fluffy and liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
05 - If using frozen peas, blanch in boiling water for 2 minutes then drain. If using fresh peas, steam until just tender.
06 - In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until emulsified.
07 - Divide cooked quinoa evenly among four serving bowls. Distribute roasted carrots, red onion, and peas over quinoa. Drizzle with prepared dressing.
08 - Top each bowl with fresh parsley, feta cheese, and toasted pumpkin seeds if desired. Serve while warm.

# Expert Tips:

01 -
  • It comes together faster than you'd think, with roasting and cooking happening at the same time so you're not stuck standing over the stove.
  • Each bite tastes completely different because you get the nutty grain, sweet caramelized vegetables, and bright pea pop all at once.
  • You can make it vegetarian or pile on protein depending on your mood that day.
02 -
  • The dressing is not optional, not optional, not optional because it's what transforms a bowl of separate ingredients into something that tastes intentional and complete.
  • Don't skip rinsing the quinoa because the bitter coating will make everything taste flat and chalky in a way that ruins the whole experience.
03 -
  • Toast your pumpkin seeds yourself in a dry pan for 3 minutes because store-bought toasted seeds taste tired compared to ones you warm up fresh right before serving.
  • Make double the dressing because you'll want it for leftovers, and it keeps in the fridge for a week where it actually gets better as flavors meld together.
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