Warm Quinoa Bowl Carrots Peas (Print version)

A nourishing bowl with quinoa, roasted carrots, and vibrant green peas for a wholesome meal.

# What You'll Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water or vegetable broth

→ Vegetables

03 - 4 medium carrots, peeled and sliced into 1/2-inch rounds
04 - 1 cup green peas, fresh or frozen
05 - 1 small red onion, sliced
06 - 2 tablespoons olive oil

→ Dressing

07 - 2 tablespoons olive oil
08 - 1 tablespoon fresh lemon juice
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon honey or maple syrup
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - 2 tablespoons fresh parsley, chopped
13 - 1/4 cup crumbled feta cheese, optional
14 - 2 tablespoons toasted pumpkin seeds, optional

# Directions:

01 - Preheat oven to 400°F
02 - Toss carrots and red onion with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes, turning halfway through, until tender and lightly caramelized
03 - Combine quinoa and water or broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork
04 - If using frozen peas, blanch in boiling water for 2 minutes then drain. If using fresh peas, steam until just tender
05 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper
06 - Divide cooked quinoa among serving bowls. Top with roasted carrots, red onion, and green peas. Drizzle with dressing
07 - Top with fresh parsley, feta cheese, and pumpkin seeds if desired. Serve warm

# Expert Tips:

01 -
  • It's genuinely satisfying without making you feel heavy afterward, which sounds simple but changed how I think about lunch.
  • Every component can be made ahead, so on busy days you're really just assembling a meal that tastes like you spent hours on it.
  • The contrast between nutty quinoa, sweet roasted carrots, and that bright lemon dressing is the kind of balance that makes you want seconds.
02 -
  • Don't skip rinsing the quinoa—I learned this the hard way when one batch tasted bitter and I couldn't figure out why until I remembered that step.
  • The roasted carrots are what make this bowl sing, so don't rush them or crowd the pan; they need space to caramelize properly.
  • Make the dressing while vegetables roast so you can taste and adjust it before serving, because seasoning is deeply personal.
03 -
  • Toast your pumpkin seeds in a dry pan for two minutes right before serving so they're warm and crunchy, which makes them taste ten times better than straight out of the bag.
  • If you're making this for guests, prep everything in advance but assemble just before serving so the warm quinoa stays fluffy and the fresh parsley stays vivid green.
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