Best 5 Roasted Carrots And Red Quinoa Recipes

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If you're looking for a delicious and healthy side dish that's perfect for any occasion, look no further than roasted carrots and red quinoa. This vibrant dish is packed with flavor and nutrition, and it's easy to make. The carrots are roasted until caramelized and tender, while the red quinoa adds a nutty flavor and a boost of protein. With just a few simple ingredients, you can create a side dish that will impress your family and friends.

Let's cook with our recipes!

ROASTED CARROTS AND RED QUINOA



Roasted Carrots and Red Quinoa image

Shiro miso, a Japanese soybean-rice paste, imparts a salty-sweet note to this substantial salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 50m

Number Of Ingredients 10

1 pound carrots, peeled and cut into 1-inch pieces
1 small red onion, cut into 1/2-inch wedges
1 tablespoon fresh thyme leaves
3 tablespoons extra-virgin olive oil
1/4 teaspoon coarse salt
Freshly ground pepper
1 cup red quinoa, rinsed
3 cups baby spinach
1 tablespoon shiro miso
1 tablespoon lemon juice

Steps:

  • Preheat oven to 400 degrees. On a rimmed baking sheet, toss carrots, onion, thyme, and 2 tablespoons oil. Season with salt and pepper. Roast, stirring once, until tender, about 40 minutes.
  • In a saucepan, bring quinoa and 1 1/4 cups water to a boil. Cover; reduce heat and simmer until tender, 16 minutes. Add spinach, cover, and let stand 5 minutes. Transfer to a bowl; top with vegetables. In another bowl, whisk together miso, lemon juice, and remaining 1 tablespoon oil. Drizzle over salad; toss.

Nutrition Facts : Calories 345 g, Fat 14 g, Fiber 16 g, Protein 9 g, SaturatedFat 2 g, Sodium 310 g

QUINOA WITH ROASTED VEGETABLES



Quinoa with Roasted Vegetables image

Grab all of your garden-fresh produce for this quinoa with roasted vegetables. The tangy dressing and fresh herbs really make the flavors shine in this wholesome quinoa side dish. -Sonali Ruder, New York, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 14

1 small eggplant, chopped
1 medium zucchini, chopped
1 medium sweet yellow pepper, chopped
1 medium red onion, chopped
1 cup grape tomatoes, halved
2 garlic cloves, diced
4 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups reduced-sodium chicken broth
1-1/2 cups quinoa, rinsed
3 tablespoons balsamic vinegar
3/4 teaspoon Dijon mustard
1/4 cup each minced fresh basil, parsley and chives

Steps:

  • Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once., Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining oil; drizzle over vegetable mixture. Sprinkle with herbs: toss to combine.

Nutrition Facts : Calories 222 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

CARROT QUINOA



Carrot Quinoa image

I was experimenting with quinoa and I came up with this tasty dish full of vegetables.

Provided by rachimama21

Categories     Side Dish     Grain Side Dish Recipes

Time 53m

Yield 4

Number Of Ingredients 10

¼ cup olive oil
5 carrots, shredded
2 red bell peppers, diced
2 green bell peppers, diced
1 onion, diced
1 shallot, chopped
3 cloves garlic, crushed
4 cups vegetable broth
1 cup quinoa
1 pinch dried basil, or to taste

Steps:

  • Heat olive oil in a large saucepan over medium-high heat. Add carrots, red bell peppers, green bell peppers, onion, and shallot. Cook and stir until softened, about 5 minutes. Add garlic; cook and stir until fragrant, about 3 minutes.
  • Pour vegetable broth and quinoa into the saucepan. Cover and simmer until quinoa is soft, about 20 minutes. Sprinkle dried basil on top.

Nutrition Facts : Calories 389.8 calories, Carbohydrate 51.7 g, Fat 17.2 g, Fiber 8.9 g, Protein 9.4 g, SaturatedFat 2.3 g, Sodium 333.2 mg, Sugar 25.1 g

QUINOA WITH CARROTS AND RAISINS



Quinoa with Carrots and Raisins image

A sweet and spicy quinoa dish that's perfect for fall. Works well as either a main or side dish.

Provided by jenw

Categories     Side Dish     Grain Side Dish Recipes

Time 40m

Yield 6

Number Of Ingredients 10

¼ cup olive oil
1 yellow onion, diced
2 carrots, grated
1 ¼ cups raisins
1 tablespoon pumpkin pie spice
1 ½ cups quinoa
¾ cup chopped cilantro
1 ½ cups orange juice
1 ½ cups water
¼ cup chopped walnuts

Steps:

  • Heat olive oil in a large saucepan over medium heat. Cook and stir onion, carrots, raisins, and pumpkin pie spice until onion becomes golden, about 5 minutes. Stir in quinoa and cilantro and allow to toast for a few minutes. Pour orange juice and water in and stir well, bringing to a boil. Reduce heat cook until all the liquid is absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes, then add walnuts. Fluff with a fork and serve.

Nutrition Facts : Calories 419.5 calories, Carbohydrate 66.1 g, Fat 15.3 g, Fiber 5.9 g, Protein 8.8 g, SaturatedFat 2 g, Sodium 26.5 mg, Sugar 27.5 g

QUINOA SALAD WITH ROASTED CARROTS AND FRIZZLED LEEKS



Quinoa Salad With Roasted Carrots and Frizzled Leeks image

This quinoa salad, filled with soft roasted carrots, currants and a pomegranate molasses-spiked dressing, makes enough to feed a crowd, though you can easily halve the recipe for a smaller group. You can make it with any color quinoa you come across - it comes in shades of tan (called white), rusty red and brownish black. Just don't mix them together in one pot because they all have slightly different cooking times. As for the pomegranate molasses, it's available in specialty shops and online, but if you don't have it, substitute a good quality balsamic vinegar spiked with a little honey if you like. You can toss together the quinoa, dressing and carrots the day before serving, but don't add the arugula until the last minute to keep it as fresh and crisp as possible.

Provided by Melissa Clark

Categories     dinner, lunch, salads and dressings, main course, side dish

Time 1h15m

Yield 10 servings

Number Of Ingredients 9

1 leek, trimmed
3/4 cup plus 2 tablespoons extra-virgin olive oil, more for frying leeks and for serving
Kosher salt and black pepper
2 1/2 tablespoons lemon juice
2 1/2 tablespoons pomegranate molasses, more for serving
2 pounds carrots, peeled and sliced into 1/4-inch-thick coins
2 cups quinoa (13 ounces)
1/3 cup dried currants
6 ounces fresh arugula

Steps:

  • Cut leek in half lengthwise and rinse away any grit. Slice thinly. In a small skillet over medium heat, warm 1/4 inch olive oil. Add a handful of leeks and fry until golden brown, 15 to 30 seconds. Remove with a slotted spoon and transfer to a paper-towel-lined plate. Sprinkle lightly with salt. Repeat with remaining leeks.
  • In a small bowl, whisk together lemon juice, molasses, 1 teaspoon salt and a large pinch of pepper. Whisk in 3/4 cup oil.
  • Heat oven to 425 degrees. Toss carrots with 2 tablespoons oil, 1 teaspoon salt and some pepper. Spread on one or two large baking sheets so they fit in one layer. Roast carrots, tossing occasionally, until tender and golden brown, 30 to 35 minutes.
  • While carrots roast, bring a large pot of salted water to a boil. Add quinoa and cook until tender, 10 to 12 minutes. Drain.
  • In a large bowl, toss warm quinoa with currants. Add carrots and half the dressing and toss well. Taste and add dressing or salt (or both) if needed.
  • In a separate bowl, toss arugula with enough dressing to lightly coat. (Leftover dressing will last for five days stored in the refrigerator.) Spread arugula on a serving platter. Top with quinoa and the frizzled leeks. Drizzle with more pomegranate molasses and a little olive oil before serving.

Nutrition Facts : @context http, Calories 213, UnsaturatedFat 2 grams, Carbohydrate 42 grams, Fat 3 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 389 milligrams, Sugar 12 grams

Tips:

  • To achieve perfectly roasted carrots, choose carrots of similar size for even cooking. It is recommended to use organic carrots whenever possible.
  • To enhance the flavor of the carrots, toss them with a mixture of olive oil, honey, salt, and pepper before roasting. This will create a caramelized and flavorful exterior.
  • For a more intense flavor, sprinkle the carrots with fresh herbs, such as thyme or rosemary, before roasting.
  • If you desire a crispier texture, roast the carrots at a higher temperature for a shorter amount of time. Conversely, for a softer texture, roast them at a lower temperature for a longer duration.
  • To incorporate additional vegetables into the dish, consider adding roasted parsnips, beets, or sweet potatoes. This will create a colorful and nutrient-rich side dish.

Conclusion:

Roasted carrots and red quinoa is a delectable and nutritious dish that can be enjoyed as a main course or a side dish. With its vibrant colors and contrasting textures, this dish is sure to impress your taste buds. By following these tips and experimenting with different flavor combinations, you can create a personalized and flavorful dish that will become a staple in your culinary repertoire.

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