Scallion Roasted Carrots with Quinoa and Hummus

Publish sponsored by Bob’s Purple Mill. See under for extra particulars.

I’ve made it no secret that I’ve a deep love for roasted vegetable grain bowls, ideally with hummus and eggs. That is one in every of about 5 meals I may eat on a regular basis (which, I just about do). I usually change up the greens and grains however the components stays the identical. By way of grains, I normally use leftovers. Nevertheless, I don’t all the time have leftovers. That is after I attain for Bob’s Purple Mill Quinoa. It’s fast cooking time ensures it’s prepared every time the roasted greens are tender, giving grain bowls an opportunity to achieve to the desk in 30 minutes.

These scallion roasted carrots are nice in both spring or fall. Nevertheless, I really like the tender spring carrots. Spring additionally occurs to be the time I can normally discover smaller carrots. You can simply ditch the hummus/egg combo for a cashew or sunflower cream. Additionally, mess around with the flavors on the roasted greens. Add in minced garlic or toss with contemporary herbs.



½ pound small carrots, greens trimmed

four to five scallions

2 teaspoons olive oil

¼ teaspoon salt

½ cup Bob’s Purple Mill Quinoa

For Serving

Toasted sesame seeds, for topping

Hummus, for serving

Poached or soft-boiled eggs, for serving


  • Preheat oven to 425˚F. Wash and trim the carrots then slice scallions, utilizing all the white and many of the inexperienced elements. Place the carrots, complete, on a sheet tray together with the sliced scallions, olive oil, and salt. Toss properly to mix. Roast till the scallions are browning and carrots are tender; 20 to 30 minutes (it will rely upon dimension of carrots). Stir midway by way of roasting.
  • Whereas the carrots are roasting, rinse the quinoa and place in a pot together with 1 cup water and a pinch of salt. Deliver to a boil, cut back to a simmer, cowl, and prepare dinner for 12 minutes. Flip off warmth and permit quinoa to relaxation for 10 minutes.
  • Plate the quinoa then place the carrots and scallion on high. Sprinkle with toasted sesame seeds and serve with hummus and/or eggs as desired.


Ideas + Tips: if you’re unable to seek out small carrots, use regular-sized carrots and quarter them lengthwise to attain the identical impact.

Expend leftover substances: carrots, quinoa, sesame seeds

Step by Step

Scallion Roasted Carrots


Grains: use your favourite grains or no matter grains you would possibly have already got cooked. Past quinoa, I wish to eat these scallion roasted carrots with heartier grains similar to farro, einkorn, and sorghum. Or, for a quick-cooking swap, use millet.

Sauce: As talked about above, ditch the hummus/eggs for a fast cashew or sunflower sauce. I wish to make these both with herbs, garlic, or each.

Spicy: Toss in a little bit of chili paste earlier than roasting for a spiced-up model.

Scallion Roasted Carrots with Quinoa and Hummus | Naturally Ella

Disclosure: This recipe was created in partnership with Bob’s Purple Mill. All ideas and opinions are my very own. It’s content material like this that helps me preserve this website working to offer the vegetarian recipes you see each week. |

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