Roasted Carrot & Chickpea Quinoa Recipe

Name: Roasted Carrot & Chickpea Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE QUINOA:; 1 bunch Carrots (my Bunch Was Mixed Colors; Medium-sized; 5 In A Bunch); 1 Tablespoon Olive Oil; 1/2 cups Quinoa; 1 cup Water; 15 ounces, weight Can Chickpeas, Drained And Rinsed; 1/4 cups Walnuts, Toasted; 3 Tablespoons Parsley, Finely Chopped; 1/4 cups Feta Crumbles; Salt And Pepper, to taste; FOR THE DRESSING:; 2 Tablespoons Olive Oil; 2 teaspoons White Wine Vinegar; 1 clove Garlic (small), Minced; 1 teaspoon Honey; 1/2 teaspoons Dijon Mustard; 1/2 teaspoons Ground Cumin; 1 whole Lemon, Juiced

Servings: persons

FOR THE QUINOA:
1 bunch Carrots (my Bunch Was Mixed Colors; Medium-sized; 5 In A Bunch)
1 Tablespoon Olive Oil
1/2 cups Quinoa
1 cup Water
15 ounces, weight Can Chickpeas, Drained And Rinsed
1/4 cups Walnuts, Toasted
3 Tablespoons Parsley, Finely Chopped
1/4 cups Feta Crumbles
Salt And Pepper, to taste
FOR THE DRESSING:
2 Tablespoons Olive Oil
2 teaspoons White Wine Vinegar
1 clove Garlic (small), Minced
1 teaspoon Honey
1/2 teaspoons Dijon Mustard
1/2 teaspoons Ground Cumin
1 whole Lemon, Juiced

1
Preheat oven to 400 F. Peel carrots and slice them diagonally. Spread them evenly on a rimmed baking sheet. Coat with the olive oil, and season with salt and pepper. Roast for 20 minutes or until tender.
2
Meanwhile, combine quinoa and water in a saucepan and bring to a boil. Once boiling, cover, reduce heat, and simmer for 15 minutes or until water is absorbed. Remove from heat.
3
To make dressing, combine all of the dressing ingredients in a small bowl and mix well.
4
Combine quinoa, carrots, chickpeas, toasted walnuts, parsley, and feta in a bowl and mix in dressing.
5
Inspired by Perry's Plate.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE QUINOA:, 1 bunch Carrots (my Bunch Was Mixed Colors; Medium-sized; 5 In A Bunch), 1 Tablespoon Olive Oil, 1/2 cups Quinoa, and more.

Yes, Roasted Carrot & Chickpea Quinoa falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Carrot & Chickpea Quinoa

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