Warm Quinoa Bowl with Carrots (Printable)

Nutty quinoa combined with roasted carrots and green peas in a vibrant, wholesome bowl.

# Components:

→ 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 fresh 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 fresh parsley, chopped
13 - 1/4 cup crumbled feta cheese, optional
14 - 2 tablespoons toasted pumpkin seeds, optional

# Directions:

01 - Set oven temperature to 400°F (200°C).
02 - Toss carrots and red onion with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes, turning halfway through, until tender and lightly caramelized.
03 - Combine quinoa and water or broth in a medium saucepan. Bring to a boil, then reduce heat, cover, 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.
04 - If using frozen peas, blanch in boiling water for 2 minutes, then drain. If using fresh peas, steam until just tender.
05 - In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
06 - Divide cooked quinoa among serving bowls. Top each portion with roasted carrots, red onion, and green peas. Drizzle dressing evenly over each bowl.
07 - Top each bowl with fresh parsley, feta cheese, and toasted pumpkin seeds if desired. Serve warm.

# Expert Advice:

01 -
  • It comes together in 45 minutes and actually tastes like you spent way more effort than you did.
  • The dressing brings everything to life without needing cream or butter to feel satisfying.
  • You can make it once and eat it three days straight without feeling trapped by meal prep regret.
02 -
  • Don't skip the resting step after the quinoa finishes cooking, because five minutes covered lets the steam redistribute and makes it genuinely fluffy instead of sticky.
  • Toss the roasted vegetables with the dressing separately before adding them to the warm quinoa, so the dressing actually coats everything instead of pooling at the bottom of the bowl.
03 -
  • Make a double batch of dressing and keep it in a glass jar, because you'll want it on roasted vegetables for the next month and knowing it's there is quietly wonderful.
  • If you're meal prepping, keep the quinoa and vegetables separate from the dressing until you eat it, so everything stays fresh and the bowl doesn't get soggy by day three.
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