Ingredients
2 1/2 cups carrots, peeled and cut into sticks
1 1/2 cups uncooked quinoa
6 oz crumbled feta cheese
3 tablespoons olive oil
1 teaspoon ground cumin
2 cloves garlic, minced
1/2 cup lemon juice
1 1/2 lemons, zested
1/4 cup chopped fresh parsley
Salt and black pepper to taste
Instructions
Preheat oven to 400°F (200°C)
Toss carrot sticks with 2 tablespoons olive oil, cumin, garlic, salt, and pepper. Spread on a baking sheet
Roast carrots 25-30 minutes until tender and caramelized, stirring midway
Meanwhile, rinse quinoa under cold water in a fine mesh strainer
Cook quinoa in 3 cups water or broth by simmering 15-17 minutes until liquid is absorbed
Whisk remaining olive oil with lemon juice, zest, parsley, and black pepper
Toss cooked quinoa, roasted carrots, and feta with the dressing until combined
Notes
Substitute feta with crumbled ricotta or vegan cheese for dietary preferences
Add 1/2 cup chopped walnuts or pumpkin seeds for crunch
Sprinkle with arugula or spinach just before serving
Store leftovers in an airtight container in refrigerator for up to 3 days
Freeze un-dressed components for up to 2 months
- Prep Time: 15
- Cook Time: 30
- Category: Mediterranean Basics
- Method: Roasting + Simmering
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 43g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 25mg