Reviews (2) Add Rating & Review 44 Ratings 5 star values: 9 4 star values: 18 3 star values: 12 2 star values: 3 1 star values: 2 Martha Stewart Member Rating: 5 stars 02/19/2016 This was really good! We made it for dinner two nights in a row. We cut the carrots as described (1 inch) and they were perfect at 40 minutes. The red onions did shrink quite a bit but weren't burnt. Will probably cut bigger wedges on the red onions next time. We mixed in the cut spinach into the warm quinoa and served. We added some garlic and ginger to the dressing. Was a gorgeous meal. Definitely a keeper! We served with sauteed zucchini and mushrooms on the side. Thanks! Martha Stewart Member Rating: Unrated 02/25/2015 The suggested cooking time is way off -- after 40 minutes my onions were charred shreds and the carrots burnt. I guess I should have checked more frequently, but as a mom with her hands full, I need to be able to set a timer and trust that the time suggested in the recipe will work. I'd also appreciate substitution requests for some of the harder-to-find ingredients.
Back to Roasted Carrots and Red Quinoa All Reviews for Roasted Carrots and Red Quinoa - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Roasted Carrots and Red Quinoa Credit: John von Pamer Recipe Summary prep: 20 mins total: 50 mins Servings: 4
Ingredients Ingredient Checklist 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
Gallery Roasted Carrots and Red Quinoa Credit: John von Pamer
Recipe Summary prep: 20 mins total: 50 mins Servings: 4
Gallery
Roasted Carrots and Red Quinoa Credit: John von Pamer
Roasted Carrots and Red Quinoa
Credit: John von Pamer
Roasted Carrots and Red Quinoa
Recipe Summary prep: 20 mins total: 50 mins Servings: 4
Recipe Summary
prep: 20 mins total: 50 mins
Servings: 4
prep: 20 mins
total: 50 mins
prep:
20 mins
total:
50 mins
Servings: 4
4
Ingredients
Ingredients
- 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
Directions
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.
Reviews (2)
Add Rating & Review 44 Ratings 5 star values: 9 4 star values: 18 3 star values: 12 2 star values: 3 1 star values: 2
Martha Stewart Member Rating: 5 stars 02/19/2016 This was really good! We made it for dinner two nights in a row. We cut the carrots as described (1 inch) and they were perfect at 40 minutes. The red onions did shrink quite a bit but weren't burnt. Will probably cut bigger wedges on the red onions next time. We mixed in the cut spinach into the warm quinoa and served. We added some garlic and ginger to the dressing. Was a gorgeous meal. Definitely a keeper! We served with sauteed zucchini and mushrooms on the side. Thanks! Martha Stewart Member Rating: Unrated 02/25/2015 The suggested cooking time is way off -- after 40 minutes my onions were charred shreds and the carrots burnt. I guess I should have checked more frequently, but as a mom with her hands full, I need to be able to set a timer and trust that the time suggested in the recipe will work. I'd also appreciate substitution requests for some of the harder-to-find ingredients.
Reviews (2)
Add Rating & Review 44 Ratings 5 star values: 9 4 star values: 18 3 star values: 12 2 star values: 3 1 star values: 2
Add Rating & Review
44 Ratings 5 star values: 9 4 star values: 18 3 star values: 12 2 star values: 3 1 star values: 2
44 Ratings 5 star values: 9 4 star values: 18 3 star values: 12 2 star values: 3 1 star values: 2
44 Ratings 5 star values: 9 4 star values: 18 3 star values: 12 2 star values: 3 1 star values: 2
5 star values: 9 4 star values: 18 3 star values: 12 2 star values: 3 1 star values: 2
Martha Stewart Member Rating: 5 stars 02/19/2016 This was really good! We made it for dinner two nights in a row. We cut the carrots as described (1 inch) and they were perfect at 40 minutes. The red onions did shrink quite a bit but weren't burnt. Will probably cut bigger wedges on the red onions next time. We mixed in the cut spinach into the warm quinoa and served. We added some garlic and ginger to the dressing. Was a gorgeous meal. Definitely a keeper! We served with sauteed zucchini and mushrooms on the side. Thanks! Martha Stewart Member Rating: Unrated 02/25/2015 The suggested cooking time is way off -- after 40 minutes my onions were charred shreds and the carrots burnt. I guess I should have checked more frequently, but as a mom with her hands full, I need to be able to set a timer and trust that the time suggested in the recipe will work. I'd also appreciate substitution requests for some of the harder-to-find ingredients.Martha Stewart Member
Rating: 5 stars 02/19/2016
This was really good! We made it for dinner two nights in a row. We cut the carrots as described (1 inch) and they were perfect at 40 minutes. The red onions did shrink quite a bit but weren’t burnt. Will probably cut bigger wedges on the red onions next time. We mixed in the cut spinach into the warm quinoa and served. We added some garlic and ginger to the dressing. Was a gorgeous meal. Definitely a keeper! We served with sauteed zucchini and mushrooms on the side. Thanks!
Rating: 5 stars
Rating: Unrated 02/25/2015
The suggested cooking time is way off – after 40 minutes my onions were charred shreds and the carrots burnt. I guess I should have checked more frequently, but as a mom with her hands full, I need to be able to set a timer and trust that the time suggested in the recipe will work. I’d also appreciate substitution requests for some of the harder-to-find ingredients.
Rating: Unrated
All Reviews for Roasted Carrots and Red Quinoa
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Carrots and Red Quinoa
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
