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Carrot Quinoa Bowls with Mint-Cilantro Dressing

Roasted Carrot & Fennel Quinoa Bowls with Mint-Cilantro Dressing


An easy plant-based bowl that makes a great make-ahead lunch or potluck salad.
Course Main Course, Salad, Side Dish

Ingredients

  • 6-7 medium carrots sliced on the bias into 1/2 -inch thick ovals
  • 1 medium red onion cut into ½-inch thick wedges
  • 1 large fennel bulb or two small cut into 1/2 -inch slices
  • Avocado oil or other neutral oil
  • 1 cup dry quinoa
  • Salt to taste

Mint-Cilantro Dressing

  • ½ cup mint
  • ½ cup cilantro/coriander
  • 1 small-ish garlic clove
  • ¼ cup water
  • Juice of ½ a lime
  • ¼ cup olive oil
  • Salt to taste

Instructions

  1. Heat oven to 400°F. Cover two baking trays with a thin layer of oil. Arrange carrot on one and fennel and onions on the other. Season each tray with a couple of generous pinches of salt. Place in the oven (putting carrots on the lower rack) and cook fennel for 20-25 minutes carrots for 25-30 minutes, rotating the trays around the 15 minute mark.
  2. Meanwhile, combine quinoa with water and a generous pinch of salt in a medium saucepan. Cover, bring to a boil, reduce to a simmer and cook for about 10 to 15 minutes until all the liquid is absorbed. Remove from heat and let stand for 5-10 minutes.
  3. To make the dressing, combine ingredients in a small food processor or blend and puree until smooth-ish.
  4. Assemble bowls with quinoa at the base, topped with carrots, fennel, and onions. Top with herb dressing and serve warm or at room temp.

Recipe Notes

For more greens: Add baby arugula or kale massaged with a spoonful of the dressing, when you assemble your bowl.

For more protein: Top with a cup of cooked chickpeas, a jammy (7-minute) boiled egg, or some shredded rotisserie chicken.

For extra crunch: Top with toasted pepitas or pistachios.