Roasted Carrots with Crispy Quinoa

Name: Roasted Carrots with Crispy Quinoa
Prep time: 25 min
Cook time: 10 min
Yield: 4 servings
Ingredients: 1 ½ tsp kosher salt; Lots; ½ tsp ground cumin; ½ tsp ground coriander; ¼ tsp ground cardamom; ¼ tsp ground cinnamon; 0.12-0.25 tsp cayenne pepper; 3 ½ tbsp extra virgin olive oil; 1 ½ lb skinny carrots; Kosher; 1 tbsp cornstarch or arrowroot powder; 3 cup Cooked Quinoa; 1 medium lemon; 1 ½ cannellini beans; 1 tbsp pure pomegranate molasses; ½ cup fresh mint leaves; ½ cup flat-leaf parsley leaves and tender stems; ¼ cup roasted pistachios or almonds; 1 cup Cilantro Yogurt Sauce; 0.25-0.5 cup pomegranate seeds from; For

👥 4 servings

🍽️ main

⏱️ Prep: 25 minutes

🔥 Cook: 10 minutes

🥗 Vegan

🗣️ English (detected)

#main #carrots #quinoa #vegan #meal-prep

From: Ian Seddon's Cookbook

🥘 Ingredients

kosher salt 1 ½ tsp
Lots
ground cumin ½ tsp
ground coriander ½ tsp
ground cardamom ¼ tsp
ground cinnamon ¼ tsp
cayenne pepper 0.12-0.25 tsp
extra virgin olive oil 3 ½ tbsp
skinny carrots 1 ½ lb
Kosher
cornstarch or arrowroot powder 1 tbsp
Cooked Quinoa 3 cup
medium lemon 1
cannellini beans 1 ½
pure pomegranate molasses 1 tbsp
fresh mint leaves ½ cup
flat-leaf parsley leaves and tender stems ½ cup
roasted pistachios or almonds ¼ cup
Cilantro Yogurt Sauce 1 cup
pomegranate seeds from 0.25-0.5 cup
For

Carrot Spices

📝

You can store leftover beans in an airtight container in the fridge for up to 5 days. Pomegranate molasses substitute: If you don’t have this, replace it with lemon juice and/or red wine vinegar. Pomegranate substitute: If you didn’t buy pomegranate, replace with 1/4 cup of dried cranberries or cherries. Storage: If possible, store the carrots, quinoa, and beans separately in the fridge for about 4 days. For the best texture, reheat the carrots on a sheet pan in a 350°F / 175°C oven for 5 minutes; meanwhile, toss the quinoa with a touch of olive oil; add the quinoa and beans to the sheet pan with the carrots. Heat everything for 5 minutes, or until all the ingredients are warmed through. Assemble the dish as listed in the last step right before serving. Nutrition boost: Top the dish with some arugula lightly dressed with lemon juice and olive oil. For added protein, add some chopped pre-baked tofu (either store-bought, or homemade baked tofu) when assembling all the ingredients. Shortcut: Don’t toast the quinoa in the oven. Instead, simply reheat the Cooked Quinoa in the microwave (or in a frying pan) until warm but not hot. Shortcut: If you didn’t mix the Carrot Spices during Component Prep, measure out 2 tsp Baharat seasoning and mix with 1 1/2 tsp kosher salt and lots of black pepper.

1

Prepare: kosher salt , Lots of freshly cracked black pepper, ground cumin , ground coriander , ground cardamom , ground cinnamon , cayenne pepper .
2

Add all the ingredients to a small ziploc bag, seal, and shake to combine. Or, add all the ingredients to a small bowl, stir well, and transfer to an airtight container.
3

Label and store on the counter or in your pantry for up to 6 months.
4

Gather: Carrot Spices (3-4 tsp) (from meal prep), extra virgin olive oil , skinny carrots , Kosher salt and freshly cracked black pepper, cornstarch or arrowroot powder , Cooked Quinoa , medium lemon , cannellini beans , pure pomegranate molasses , fresh mint leaves , flat-leaf parsley leaves and tender stems , roasted pistachios or almonds , Cilantro Yogurt Sauce , pomegranate seeds from , For serving: Flaky sea salt.
5

Arrange a rack in the top third of the oven and another on the bottommost shelf, and preheat to 450ºF / 230ºC. Grab two rimmed sheet pans; line one with parchment paper.
6

In a small bowl, whisk together the Carrot Spices and 2 tbsp olive oil.
7

Spread the whole carrots out on the lined sheet pan. Rub the spiced oil into the carrots and season generously with salt and pepper. Sprinkle on the cornstarch and rub it into the carrots.
8

On the unlined pan, toss the Cooked Quinoa with 1 1/2 tbsp olive oil and 1/2-1 tsp kosher salt, mixing with your hands to coat the quinoa. Spread out on the pan as best you can.
9

Transfer the quinoa to the top rack and the carrots to the bottom rack. Roast for 15 minutes .
10

While everything roasts, prep the other ingredients. Zest and juice 1 lemon. Drain, rinse, and pat dry the beans. Marinate the beans: In a bowl, combine the beans with the lemon zest, 1 tbsp lemon juice, pomegranate molasses, and a drizzle of good-quality olive oil. Season with salt and pepper until well-seasoned. For more tang, add more pomegranate molasses (or lemon juice). Chop the mint and parsley. Stir half of the chopped herbs into the beans (save the rest for garnish). Chop the pistachios; set aside.
11

While the beans marinate, prepare your side salad (if you’re making one).
12

After 15 minutes in the oven, toss the quinoa (no need to toss carrots). If the quinoa is golden brown and crispy, it’s done; if not, roast for 5-10 minutes , checking at 5 minutes. NOTE: The carrots will likely need 10 to 15 more minutes, depending on thickness, or until charred on the edges and fork-tender.
13

Assemble: Schmear the Cilantro Yogurt Sauce on a platter. Top with roasted carrots and marinated beans, followed by crispy quinoa. Garnish with reserved chopped herbs, nuts, and pomegranate seeds. If desired, season with a pinch of flaky sea salt and drizzle a bit of pomegranate molasses on top. Serve with your side salad, if you made one.

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