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Scallion Roasted Carrots with Quinoa

By Erin Alderson Post sponsored by Bob’s Red Mill. See below for more details.
I’ve made it no secret that I have a deep love for roasted vegetable grain bowls, preferably with hummus and eggs. This is one of about 5 meals I could eat everyday (which, I pretty much do). I often switch up the vegetables and grains but the formula stays the same. In terms of grains, I usually use leftovers. However, I don’t always have leftovers. This is when I reach for Bob’s Red Mill Quinoa. It’s quick cooking time ensures it’s ready whenever the roasted vegetables are tender, giving grain …read more

Source:: Naturally Ella

      

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