Stashcook: Meal Planner & Recipe Keeper

Honey Glazed Carrot and Quinoa Bowls Recipe

Name: Honey Glazed Carrot and Quinoa Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 medium carrots; 2 tbsp honey; 1 tbsp olive oil; 1/2 tsp paprika; 1/4 tsp salt; 1 cup quinoa; 2 cups water; 1/4 cup sliced almonds; 1 large lemon, juiced; 2 tbsp soy sauce; 1 tbsp balsamic vinegar; 1/2 cup chopped parsley; 1 tbsp coconut oil

Stashcook

This is a yummy bowl with roasted carrots and quinoa. It has a sweet honey glaze and is topped with almonds and fresh parsley. It's a warm, filling meal that's good for you!

Ingredients

4 medium carrots

2 tbsp honey

1 tbsp olive oil

1/2 tsp paprika

1/4 tsp salt

1 cup quinoa

2 cups water

1/4 cup sliced almonds

1 large lemon, juiced

2 tbsp soy sauce

1 tbsp balsamic vinegar

1/2 cup chopped parsley

1 tbsp coconut oil

Method

Preheat your oven to 200°C/392°F.

Peel the carrots and cut them into thick batons. Place them on a baking sheet.

In a small bowl, mix together the honey, olive oil, paprika, and salt. Drizzle this mixture over the carrots and toss to coat.

Roast the carrots in the oven for 25 minutes or until they are tender and caramelized.

While the carrots are roasting, rinse the quinoa under cold water. Add quinoa and 2 cups of water to a pot and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed.

In a dry pan, toast the sliced almonds over medium heat until they are golden brown. Set aside.

In a small bowl, whisk together the lemon juice, soy sauce, and balsamic vinegar to create a dressing.

Fluff the cooked quinoa with a fork and mix in the coconut oil to give it a slight coconut flavor.

To assemble the bowls, divide the quinoa among four bowls. Top with roasted carrots, a sprinkle of toasted almonds, and a generous amount of chopped parsley.

Drizzle the dressing over each bowl before serving.

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