Roasted Carrots and Red Quinoa

By courtneyepowell

Ingredients

• 1 pound carrots, peeled and cut into 1-inch pieces
• 1 small red onion, cut into 1/2-inch wedges
• 1 tablespoon fresh thyme leaves
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon coarse salt
• Freshly ground pepper
• 1 cup red quinoa, rinsed
• 3 cups baby spinach
• 1 tablespoon shiro miso
• 1 tablespoon lemon juice

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 400 degrees. On a rimmed baking sheet, toss carrots, onion, thyme, and 2 tablespoons oil. Season with salt and pepper. Roast, stirring once, until tender, about 40 minutes.

In a saucepan, bring quinoa and 1 1/4 cups water to a boil. Cover; reduce heat and simmer until tender, 16 minutes. Add spinach, cover, and let stand 5 minutes. Transfer to a bowl; top with vegetables. In another bowl, whisk together miso, lemon juice, and remaining 1 tablespoon oil. Drizzle over salad; toss.