I wasn’t really planning a vegetarian theme here on Mom Foodie, but as I was writing up this carrot quinoa recipe, I realized that no meat has shown up in my recipes in almost two weeks. I guess Easter approaching has inspired me to make rabbit food…lol. No fears, my carnivorous friends, I have no plans to go vegetarian, I just don’t eat a lot of meat.
Carrot Patch Quinoa the Origin
I wanted something suited for either a simple yet satisfying vegetarian meal, or hearty side dish. Spring & Easter bunnies were both on my mind so the carrots were an obvious choice. I was just plain in the mood for quinoa, but it’s full protein profile of course does make it an ideal candidate for a vegetarian dish, so carrot quinoa it would be.
Dill is one of my favorite spring herbs, and a good partner for both carrots and quinoa, while being reminiscent of carrot tops as well (hence, the name Carrot Patch Quinoa). I chose to prepare the quinoa and carrots separately, to ensure the textures I wanted and so the carrot color would bleed into the quinoa. A thin glaze of honey and ginger was used to roast the carrots.
Carrot Quinoa Recipe Results
This carrot quinoa recipe is now one of my very favorite ways to prepare the pseudo grain. The carrots are roasted in a very light glaze before mixing into the quinoa. This helps intensify their flavor and makes for a great texture combo when eating. I like this so much the first time I made it, I’ve already made it again, with more fresh dill (which, was even better, thus is the version I’ve shared below).Print
Carrot Quinoa | Dill-icious Carrot Patch Quinoa Recipe
Carrot quinoa is an easy vegetarian recipe, that also makes a healthy gluten free side dish.
- Prep Time: 7 mins
- Cook Time: 22 mins
- Total Time: 29 minutes
- Yield: 4
- Category: Entree, Side
- Cuisine: Vegetarian
- 1 cup quinoa
- 2 tsp oil
- 1 clove garlic (crushed/minced)
- 2 cups vegetable or chicken stock
- 1/2 cup freshly chopped dill
- 1 lb. carrots
- 1/2 tsp fresh grated ginger
- 1 tsp oil
- 1 tsp honey
- pinch of salt
- Preheat oven to 425 degrees, and put 1 tbs of oil in skillet over med-high heat.
- Add quinoa and garlic to skillet and stir frequently, until well toasted’
- Add stock, cover and reduce heat to low-med. Simmer until liquid is absorbed.
- Remove the quinoa from heat and stir in the chopped dill. Set aside covered until carrots are ready to add.
- While quinoa is simmering, chop carrots into thick angled logs, mix them up in a bowl with the ginger, oil, honey & salt.
- Spread the carrots out on sheet or roasting pan, and place in oven. Turn after ten minutes. Cook time will vary based on size of slices, but mine were perfect slightly firm in 20 minutes.
- Add the carrots to the quinoa & fold in gently.