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Roasted Rainbow Carrots & Fennel with Quinoa and Tahini

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Roasted Rainbow Carrots & Fennel with Quinoa and Tahini

Roasted Rainbow Carrots & Fennel with Quinoa and Tahini

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

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.
Course Main Dish, Side Dish
Cuisine Gluten Free, Nut Free, Vegan
Servings 4 servings

Ingredients
  

  • 1 bunch carrots rainbow if you can find but regular will work – about 6 carrots
  • 2 medium bulbs fennel
  • 2 tbsp olive oil
  • 1 tbsp honey
  • salt and pepper to taste
  • 1 cup quinoa uncooked
  • handful fresh parsley

For the Tahini Dressing

  • 2 tbsp tahini paste
  • 1/2 lemon juiced
  • 1 tbsp olive oil
  • 1 tsp apple cider vinegar
  • 1 tsp honey
  • 1-2 tbsp water to thin out, if needed
  • salt and pepper to taste

Instructions
 

  • 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.
  • While the quinoa is cooking. Preheat the oven to 200°C
  • Peel the carrots and cut them lengthways.
  • 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).
  • Combine the olive oil and honey.
  • 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.
  • Make the tahini sauce by combining all ingredients and mixing well. Add 1-2 tablespoons of water to thin out, if needed.
  • To assemble, place quinoa on a plate, top with the carrots and fennel. Drizzle with tahini sauce and top with fresh parsley leaves.
  • This can be stored in the fridge for up to 3 days.

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.

 

Roasted Rainbow Carrots & Fennel with Quinoa and Tahini

 

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