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

  • 4 medium
    carrots
  • 237 ml
    chicken or vegetable broth
  • 1 cup
    frozen corn
  • 1 (398 ml) can
    garbanzo beans (chickpeas)
  • 1 clove
    garlic
  • ½ small bunch
    Italian (flat-leaf) parsley
  • 1
    lime
  • ½ cup
    plain Greek yogurt
  • ½ cup
    quinoa
  •  
    black pepper
  •  
    chili powder
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    honey
  •  
    salt
  • 1
    Preheat the oven to 220°C (425°F) and place the rack in the center position. Line a sheet pan with parchment paper (optional).
  • 2
    Wash and dry the fresh produce.
    4 medium carrots
    ½ small bunch Italian (flat-leaf) parsley
    1 lime
  • 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.
    1 tsp extra virgin olive oil
    2 tsp honey
    ½ tsp salt
    ¼ tsp black pepper
    ¼ 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.
    ½ cup quinoa
    237 ml 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 lime and add both to the bowl with the parsley. Add salt, pepper, and oil; stir to combine.
    1 clove garlic
    ½ tsp salt
    ¼ tsp black pepper
    2 tsp extra virgin olive oil
  • 8
    Drain and rinse chickpeas. Add to the lime zest mixture​, along with the corn, and toss to coat. Add to the baking sheet for the last 5 minutes of cooking.
    1 (398 ml) can garbanzo beans (chickpeas)
    1 cup frozen corn
  • 9
    Juice the lime into a small bowl. Add yogurt, cumin, and salt; whisk to combine.
    ½ cup plain Greek yogurt
    1 tsp cumin
    ½ 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!