The broth made it rich with flavor and the roasted carrots added a fresh bite. Finished off with Parmesan cheese and a little cream, this makes for a delicious meal on a cold day.
Photography & Styling: Diana Yen
Styling Assistants: Kali Solack & Susanna Moller
1 1/2 pounds mixed carrots, 1 cup grated and reserved
2 tablespoons olive oil
2 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup dry white wine
1 cup quinoa, rinsed and dried
2 cups low sodium vegetable broth
4 tablespoons heavy cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
Preheat the oven to 400 degrees.
Cut the carrots lengthwise and diagonally (for large carrots) into 2 inch pieces. Spread over a prepared baking sheet and drizzle with olive oil. Season with salt and pepper. Roast vegetables in oven for 15-20 minutes, until browned at the edges.
In a large saucepan, melt the butter over medium heat. Add the onions and carrots, sautéing for 5-7 minutes, until they begin to caramelize. Add the garlic and cook until it softens, about 2 minutes.
Add wine and reduce for 4 more minutes. Stir in quinoa, combining well. Continue stirring, add broth 1/2 a cup at a time until absorbed, about 20-25 minutes. Once liquid has absorbed, turn off heat and stir in heavy cream and parmesan.
Top with roasted carrots, finish with salt and pepper and serve immediately.