Quinoa Bowl with Roasted Carrots, Garlic-Lime Chickpeas & Cumin Yogurt
- Time
- 35 min
- Serves
- 4
- Style
- Default
Ingredients
- 8 mediumcarrots
- 16 fl ozchicken or vegetable broth
- 2 cupsfrozen corn
- 2 (15 oz) cansgarbanzo beans (chickpeas)
- 2 clovesgarlic
- 1 small bunchItalian (flat-leaf) parsley
- 2limes
- 1 cupplain Greek yogurt
- 1 cupquinoa
- black pepper
- chili powder
- cumin, ground
- extra virgin olive oil
- honey
- salt
Cookware
- baking sheet pan
- can opener
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- garlic press (optional)
- grater
- measuring cups
- measuring spoons
- mixing bowls
- oven mitts
- parchment paper
- small saucepan
- spatula
- stirring spoon
- vegetable peeler
- whisk or fork
Per serving
- Calories
- 601
- Protein
- 28g
- Carbs
- 96g
- Fat
- 15g
- Fiber
- 17g
- Sodium
- 430mg
Method
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