

Roasted Carrot Quinoa Bowls
with Pear, Kale & Feta
Cooking time
20 minutes
Servings
2/4
Calories
680 /serving
Roasted Carrot Quinoa Bowls
with Pear, Kale & Feta
Connect the dots for a wholesome dinner. Tiny speckles of nutritious quinoa seeds sew this dish together without any need for meat. Fluffy and warm, they welcome a host of smart stuff. Spice-roasted carrots come out of the oven sweet and fragrant, ready to contrast with slices of delicately sunny pear, deep green kale leaves and morsels of briny feta cheese. Our luscious honey-Dijon vinaigrette and a scattering of crunchy pepitas tease and please the taste buds.
We will send you:
- 200g Quartered carrots
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 120g Chopped kale
- 1 Pear
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Roasted pepitas (pumpkin seeds)
- 95g Red & white quinoa
- 60g Feta
- 9g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, basil, dill weed, sweet orange peel, sunflower oil)
Contains: Milk, Mustard, Sesame, Sulphite
You will need:
Medium pot
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
36 g
Saturated Fat
9 g
Sodium
890 mg
Total Carb
73 g
Sugars
23 g
Protein
22 g
Fibre
13 g
Preparation

Roast the carrots
Preheat the oven to 450°F. On a lined sheet pan, toss the carrots with a drizzle of oil, ⅔ of the spices and S&P. Roast, flipping halfway, 15 to 18 min., until tender.

Cook the quinoa
Meanwhile, using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions), all but a pinch of the remaining spices and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff the quinoa.

Make the salad
Meanwhile, halve, core and thinly slice the pear. In a large bowl, combine the kale, baby greens, pear, cheese, remaining spices and ⅔ of the vinaigrette.

Plate your dish
Divide the quinoa between your bowls. Top with the salad and carrots. Drizzle with the remaining vinaigrette. Garnish with the pepitas. Bon appétit!

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