Step 1/3
- 20 g almonds
- 4 mixed carrots
- 1 red onion
- 1 sweet potato
- ½ head broccoli
- olive oil
- salt
- pepper
- oven
- baking sheet
- cutting board
- peeler
- knife
Preheat oven to 215°C/425°F. Transfer almonds to a baking sheet and toast in the oven for approx. 5 min. In the meantime, peel carrots, red onion, and sweet potato, then roughly chop into large chunks. Cut broccoli into small florets. Remove almonds from the oven, set aside. Transfer vegetables to the same baking sheet you toasted the almonds on and drizzle with olive oil, season with salt and pepper, and toss to evenly coat. Roast for approx. 25 min., or until the potatoes and carrots are tender.
Step 2/3
- 90 g rainbow quinoa
- 230 ml water
- fine sieve
- pot (small, with lid)
- fork
In the meantime, rinse the quinoa under cold water in a sieve. Add water to a small pot and bring to a boil, add a pinch of salt and the rinsed quinoa. Let simmer over medium heat for approx. 15 min., or until the quinoa is cooked. Fluff with a fork and set aside.
Step 3/3
- 25 g carrot greens
- 1 lemon
- 1 clove garlic
- 5 tbsp olive oil
- salt
- pepper
- bowl (small)
- fine grater
- citrus press
Roughly chop toasted almonds and transfer them to a small bowl. Use your hands to tightly pack and roll the carrot tops to make them easier to chop, then finely chop and transfer to the bowl with the almonds. Zest and juice lemon and add to the bowl as well. Grate garlic into the bowl then add a little olive oil, season with pepper and a little salt to taste and mix well. To serve, distribute quinoa to serving plates or bowls. Top with roasted vegetables and the carrot top gremolata. Serve and enjoy!
