Carrot & Quinoa Bowl

Instructions

1. Prepare Oven and Garlic

   2 min hands-on

   • Preheat oven to 200°C (400°F).
   • Slice off the bottom of the garlic bulb to expose cloves.
   • Drizzle cut side with olive oil and wrap in aluminum foil.

2. Roast Carrots and Garlic

   4 min hands-on40 min waiting

   • Slice carrots in half lengthwise.
   • Place on a baking tray, drizzle with olive oil, and season with salt and pepper.
   • Add foil-wrapped garlic to tray.
   • Roast for about 40 minutes until carrots are tender and garlic is soft.

3. Cook Quinoa

   3 min hands-on15 min waiting

   • Rinse quinoa under cold water.
   • Combine quinoa with double the volume of water in a saucepan.
   • Bring to a boil, reduce to a simmer, cover, and cook for 15–20 minutes until fluffy.
   • Fluff with a fork and set aside.

4. Prepare Red Pepper Garlic Sauce

   3 min hands-on

   • Squeeze roasted garlic cloves out of skins.
   • Add garlic, yellow peppers, juice of one lemon, salt, and pepper to a food processor.
   • Blend until smooth and set aside.

5. Ribbon Zucchini and Prep Spinach

   4 min hands-on

   • Use a vegetable peeler to create zucchini ribbons.
   • Combine zucchini ribbons and spinach in a large bowl.
   • Drizzle with olive oil and juice of remaining lemon, toss to coat.

6. Chop Herbs and Almonds

   3 min hands-on

   • Finely chop parsley and most of the mint, reserving some leaves for garnish.
   • Roughly chop almonds.

7. Assemble Dish

   2 min hands-on

   • Combine cooked quinoa with red pepper garlic sauce, parsley, and mint in a large bowl.
   • Stir to coat quinoa evenly, adjust seasoning with salt and pepper.

8. Plate and Garnish

   3 min hands-on

   • Divide quinoa mixture among plates or bowls.
   • Arrange roasted carrots on top, followed by zucchini ribbons and spinach.
   • Sprinkle with chopped almonds and garnish with reserved mint and parsley leaves.
   • Cooking tips:
   • Toast almonds in a dry skillet over medium heat for 2–3 minutes before chopping for added flavor.
   • If the red pepper garlic sauce is too thick, add a splash of water or olive oil to reach desired consistency.
   • Serve warm or at room temperature, making it a versatile option for meal prep or entertaining.