Name: Quinoa Bowl with Roasted Carrots, Garlic-Lime Chickpeas & Cumin Yogurt
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 12 medium carrots; 710 ml chicken or vegetable broth; 3 cups frozen corn; 3 (398 ml) cans garbanzo beans (chickpeas); 3 cloves garlic; 1 ½ small bunches Italian (flat-leaf) parsley; 3 limes; 1 ½ cups plain Greek yogurt; 1 ½ cups quinoa; black pepper; chili powder; cumin, ground; extra virgin olive oil; honey; salt

Quinoa Bowl with Roasted Carrots, Garlic-Lime Chickpeas & Cumin YogurtQuinoa Bowl with Roasted Carrots, Garlic-Lime Chickpeas & Cumin Yogurt — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

12 medium carrots

710 ml chicken or vegetable broth

3 cups frozen corn

3 (398 ml) cans garbanzo beans (chickpeas)

3 cloves garlic

1 ½ small bunches Italian (flat-leaf) parsley

3 limes

1 ½ cups plain Greek yogurt

1 ½ cups quinoa

black pepper

chili powder

cumin, ground

extra virgin olive oil

honey

salt

Instructions

Preheat the oven to 220°C (425°F) and place the rack in the center position. Line a large sheet pan with parchment paper (optional).

Wash and dry the fresh produce.

Peel carrots, cut in half lengthwise, and add to the baking sheet.

Drizzle oil and honey over carrots and sprinkle with spices. Place carrots in the oven and cook, until tender, 15-20 minutes.

In a medium saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Meanwhile, shave the parsley leaves off the stems; discard the stems and mince the leaves. Add to a large bowl (reserving some for garnish).

Peel and mince garlic. Zest the limes and add both to the bowl with the parsley. Add salt, pepper, and oil; stir to combine.

Drain and rinse chickpeas. Add to the lime zest mixture, along with the corn, and toss to coat. Spread out on another baking sheet and place in the oven with the carrots for the last 5 minutes of cooking.

Juice the limes into a medium bowl. Add yogurt, cumin, and salt; whisk to combine.

To serve, divide quinoa between bowls, add roasted carrots, chickpeas, and corn. Drizzle with cumin yogurt and top with reserved parsley. Enjoy!

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