Roasted Carrots and Red...Roasted Carrots and Red Quinoa

If you have around 50 minutes to spend in the kitchen, Roasted Carrots and Red Quinoa might be an amazing gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. This recipe serves 4. This side dish has 323 calories, 9g of protein, and 14g of fat per serving. For $1.29 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. Head to the store and pick up olive oil, shiro miso, thyme leaves, and a few other things to make it today. It is brought to you by Martha Stewart. With a spoonacular score of 0%, this dish is improvable. Similar recipes are Red Quinoan and Roasted Cauliflower Salad, Teriyaki Flank Steak Sandwich With Napa Cabbage, Red Bell Peppers & Carrots, and Laura Calder's Halibut With Brown Butter, Crushed Chickpeas With Olives and Roasted Cumin Carrots.

Ingredients

Cooking Instructions

1. 01

   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.

2. 02

   In a saucepan, bring quinoa and 1 1/4 cups water to a boil. Cover; reduce heat and simmer until tender, 16 minutes.

3. 03

   Add spinach, cover, and let stand 5 minutes.

4. 04

   Transfer to a bowl; top with vegetables. In another bowl, whisk together miso, lemon juice, and remaining 1 tablespoon oil.

5. 05

   Drizzle over salad; toss.