Ingredients:
2 bunches carrots, tops cut off, halved lengthwise
olive oil
1 cup quinoa
1¼ cups water
1 handful parsley, chopped
1 teaspoon ground allspice, divided
1 teaspoon ground cinnamon, divided
¼ cup raisins
Directions:
1. Preheat oven to 425 degrees. Soak quinoa for 15 minutes.
2. Place carrots on a baking sheet and toss with olive oil. Roast for 20-30 minutes.
3. Strain the quinoa and add it to a pot with the water. Turn flame to high and bring to a boil, uncovered. As soon as it boils, turn the flame down to a simmer and cover the pot.
4. Check after 15-20 minutes. Turn off the heat when the all the water is absorbed and grains are slightly opaque in the center. Set aside off the heat, covered, and let steam for another 5 minutes or so.
5. Place quinoa in a bowl and add the parsley, ½ teaspoon of allspice, ½ teaspoon cinnamon, raisins, and lemon. Add a drizzle of olive oil and season with salt and pepper to taste.
6. Remove carrots from the oven when they begin to caramelize and crisp up. Place in a bowl and toss with ½ teaspoon salt, ½ teaspoon allspice, and ½ teaspoon cinnamon.
7. To serve, spoon the quinoa onto a serving platter and top with the carrots.
Serves 3