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Quinoa Bowl with Roasted Carrots, Garlic-Lime Chickpeas & Cumin Yogurt.

  • 8 medium
  • 16 fl oz
    chicken or vegetable broth
  • 2 cups
    frozen corn
  • 2 (15 oz) cans
    garbanzo beans (chickpeas)
  • 2 cloves
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 2
  • 1 cup
    plain Greek yogurt
  • 1 cup
    black pepper
    chili powder
    extra virgin olive oil
  • 1
    Preheat the oven to 425°F and place the rack in the center position. Line a large sheet pan with parchment paper (optional).
  • 2
    Wash and dry the fresh produce.
    8 medium carrots
    1 small bunch Italian (flat-leaf) parsley
    2 limes
  • 3
    Peel carrots, cut in half lengthwise, and add to the baking sheet.
  • 4
    Drizzle oil and honey over carrots and sprinkle with spices. Place carrots in the oven and cook, until tender, 15-20 minutes.
    2 tsp extra virgin olive oil
    4 tsp honey
    1 tsp salt
    ½ tsp black pepper
    ½ tsp chili powder
  • 5
    In a small 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.
    1 cup quinoa
    16 fl oz (2 cups) chicken or vegetable broth
  • 6
    Meanwhile, shave the parsley leaves off the stems; discard the stems and mince the leaves. Add to a medium bowl (reserving some for garnish).
  • 7
    Peel and mince garlic. Zest the limes and add both to the bowl with the parsley. Add salt, pepper, and oil; stir to combine.
    2 cloves garlic
    1 tsp salt
    ½ tsp black pepper
    4 tsp extra virgin olive oil
  • 8
    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.
    2 (15 oz) cans garbanzo beans (chickpeas)
    2 cups frozen corn
  • 9
    Juice the limes into a small bowl. Add yogurt, cumin, and salt; whisk to combine.
    1 cup plain Greek yogurt
    2 tsp cumin
    1 tsp salt
  • 10
    To serve, divide quinoa between bowls, add roasted carrots, chickpeas, and corn. Drizzle with cumin yogurt and top with reserved parsley. Enjoy!