Scallion Roasted Carrots with Quinoa

Scallion Roasted Carrots with Quinoa | Naturally Ella

Post sponsored by Bob’s Red Mill. See below for more details.

I’ve made it no secret that I have a deep love for roasted vegetable grain bowls, preferably with hummus and eggs. This is one of about 5 meals I could eat everyday (which, I pretty much do). I often switch up the vegetables and grains but the formula stays the same. In terms of grains, I usually use leftovers. However, I don’t always have leftovers. This is when I reach for Bob’s Red Mill Quinoa. It’s quick cooking time ensures it’s ready whenever the roasted vegetables are tender, giving grain bowls a chance to reach to the table in 30 minutes.

These scallion roasted carrots are great in either spring or fall. However, I love the tender spring carrots. Spring also happens to be the time I can usually find smaller carrots. You could easily ditch the hummus/egg combo for a cashew or sunflower cream. Also, play around with the flavors on the roasted vegetables. Add in minced garlic or toss with fresh herbs.

Read more and see the recipe.

The post Scallion Roasted Carrots with Quinoa appeared first on Naturally Ella.

Source: FS – All – Food and Nutrition Blogs
Scallion Roasted Carrots with Quinoa