Roasted Rainbow Carrots & Fennel with Quinoa and Tahini

Eat the rainbow with this moreish plant-based dish starring rainbow carrots 

 

Roasted Rainbow Carrots & Fennel with Quinoa and Tahini

Gluten Free | Can be made Vegan | Dairy Free | Nut Free

 

This recipe can work as a side dish, served warm. Or you can store it in the fridge and serve it cold as a salad. If you’re going to be storing it, cut the carrots into smaller pieces once they’ve cooled down to make storing them easier.

 

You don’t have to use rainbow carrots – they’re there purely for looks, regular orange ones will work as well.

 

Roasted Rainbow Carrots & Fennel with Quinoa and Tahini

 

Roasted Rainbow Carrots & Fennel with Quinoa and Tahini
Roasted Rainbow Carrots & Fennel with Quinoa and Tahini
Print Recipe
Simple to make, yet delicious this Roasted Rainbow Carrots & Fennel with Quinoa and Tahini can be served both hot and cold. This recipe is vegan, dairy and nut free.
Servings
4 servings
Servings
4 servings
Roasted Rainbow Carrots & Fennel with Quinoa and Tahini
Roasted Rainbow Carrots & Fennel with Quinoa and Tahini
Print Recipe
Simple to make, yet delicious this Roasted Rainbow Carrots & Fennel with Quinoa and Tahini can be served both hot and cold. This recipe is vegan, dairy and nut free.
Servings
4 servings
Servings
4 servings
Ingredients
For the Tahini Dressing
Servings: servings
Instructions
  1. Rinse the quinoa very well. Add it to a small pot with 2 cups of boiling water. Bring to a boil, then reduce the heat, cover the pot and simmer for 10-15 minutes. Or until the water has cooked out and the quinoa is light and fluffy. Remove from heat.
  2. While the quinoa is cooking. Preheat the oven to 200°C
  3. Peel the carrots and cut them lengthways.
  4. Cut off the fronds (leaves) from the fennel and cut the bulb into quarters (if it’s a big bulb you can cut it more).
  5. Combine the olive oil and honey.
  6. Place the fennel and carrots on a baking sheet and drizzle with the honey and olive oil mixture. Sprinkle with salt and pepper. Bake for 15-20 minutes, until the carrots and fennel are tender and begin to brown.
  7. Make the tahini sauce by combining all ingredients and mixing well. Add 1-2 tablespoons of water to thin out, if needed.
  8. To assemble, place quinoa on a plate, top with the carrots and fennel. Drizzle with tahini sauce and top with fresh parsley leaves.
  9. This can be stored in the fridge for up to 3 days.
Recipe Notes
  1. If you don’t eat honey, replace with maple syrup
  2. If you don’t have quinoa, you can use couscous or millet or another grain.
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Roasted Rainbow Carrots & Fennel with Quinoa and Tahini

Photography and Styling by: Zissy Lewin. 

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Zissy Lewin

Zissy Lewin

Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.
Zissy Lewin

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