I’ve been wondering for a long time, what kind of dish I could create with those pretty rainbow carrots staring at me at my local supermarket !? Side dishes are booooring! I wanted to do something different, something that could be all three courses in one! And I did!!
A recipe I used to do in the past came back to mind, a sort of carrot crumble with hazelnuts and a lot of cheese, which gave me the idea of combining quinoa, roasted rainbow carrots, parsley and hazelnuts (for a little bit of crisp!).
This recipe is seriously too easy, mostly because you don’t even need to peel the carrots. I mean, why peel them, look at these gorgeous shades of yellow, orange and deep red!? Also, vegetable skin usually contains a lot of vitamins. All you have to do is make sure your carrots are organic + wash them thoroughly (mine still had a lot of mud, which is a very good sign after all). Ready to replicate this colourful bowl? Let’s get started!!
Serving: 4 bowls
Total Time: preparation: 20 minutes, baking time: 30 minutes
– 2 bunches organic rainbow carrots
– 1 cup fresh parsley, chopped
– ½ cup hazelnuts, halved
– 2 tbsp. sesame seeds
– 2 cups quinoa
– 1 handful dried cranberries
– olive oil
– salt and pepper
– the juice of a lemon
– 2 tbsp. tahini
– salt and pepper
Preheat the oven to 450°F (230°C).
Cut off the ends of the carrots.
Wash them with lukewarm water.
You can use a brush to remove any trace of mud.
Cut each carrot lengthwise and place on a baking sheet.
Sprinkle with cranberries, hazelnuts and olive oil, season with salt and pepper.
Bake in the oven for 30 minutes.
Meanwhile, bring water to a boil.
Add salt and cook the quinoa for 10 to 15 minutes (check packaging instructions).
Mix the tahini with the lemon juice until combined. Season with salt and pepper.
Remove carrots from the oven and drain quinoa.
Divide quinoa into four plates and sprinkle with fresh parsley.
Arrange the rainbow carrots on top of the quinoa and drizlle with tahini sauce!