Friday, January 21, 2011

Quinoa with Roasted Carrots, Shallots, and Peas

quinoa with roasted carrots, shallots, and peas

This was with half a cup of quinoa, a whole cup is better.

about five carrots
about six shallots
olive oil
thyme
1/2 lb frozen peas, almost two cups
1 cup quinoa
2 cups water

Heat oven to 500 degrees.

Scrub and cut the carrots into pieces. Peel and cut the shallots into pieces. Toss the carrot and shallot pieces in a baking pan with olive oil, salt, and a little bit of thyme. Roast until nicely browned, about twenty minutes, stirring in peas halfway through.

Meanwhile, bring the quinoa and water to a boil in a small pot. Reduce heat to low and cook for 15 minutes. Turn off the heat and let it stand. When the vegetables are roasted, add the quinoa right to the baking pan and stir it all together.

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