Quinoa Bowl with Roasted Carrots, Garlic-Lime Chickpeas & Cumin Yogurt
35 min4 servings
A grain bowl with roasted carrots, spiced chickpeas and corn, quinoa, and tangy cumin yogurt.
| prepPreheat oven to 425°F / 220°C | ||||
| prepLine a large sheet pan with parchment paper (optional) | ||||
| 8 medium carrots | Peel carrots, halve lengthwise, toss with oil & honey | Roast carrots 425°F / 220°C, 15–20 min | Divide quinoa, top with carrots, chickpeas, corn, drizzle yogurt & garnish | |
| extra virgin olive oil | ||||
| honey | ||||
| 240 ml quinoa | Combine quinoa & broth, bring to boil, simmer 15 min covered | Remove from heat, stand 5 min covered | ||
| 473 ml chicken or vegetable broth | ||||
| 1 small bunch Italian (flat-leaf) parsley, minced (divided) | Mince parsley, combine with garlic, lime zest, salt, pepper & oil | Toss in chickpeas & corn to coat | Roast chickpea mix 425°F / 220°C, 5 min with carrots | |
| 2 cloves garlic, minced | ||||
| 2 limes, zested then juiced | ||||
| salt | ||||
| black pepper | ||||
| 2 (398 ml) cans garbanzo beans (chickpeas), drained & rinsed | ||||
| 300 g frozen corn | ||||
| 240 ml plain Greek yogurt | Whisk lime juice, yogurt & cumin | |||
| 1 tsp ground cumin | ||||
| reserved parsley (for garnish) | ||||
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