Quinoa with roasted carrots and walnuts

September 21, 2015 Published by Dina

I cook with seeds and grains often and thought I’d make something with quinoa for dinner. A trip to a produce stand nearby yielded a beautiful, lush shallot and a bunch of carrots that were so fresh the soil was still clinging to them. I wanted to keep things simple so I cooked the shallot in a little olive oil, added the quinoa and stirred to get it coated with the oil. I then cooked the quinoa until done and let it rest covered and fluff up for a few minutes. I washed the carrots, cut each in half and drizzled with olive oil until they glistened and then roasted in a 400F oven until tender. A simple affair.

Italy is on my mind. With our accommodation secure in Italy for three of the four months of our stay I am now free to think about and plan the trip. Milan is our first stop and we will be there on the last week of World Expo. I already have my tickets and looking forward to experience such a large event focused on food in a global way. Since we are in Milan we may make a side excursion to Lake Como (Clooney are you listening?) and some of the gorgeous villas along the way. Villa d’Este is on the list. Only a month left before departure and I intend to document the experience on these pages. Stay tuned.



2 tablespoons olive oil

1 large shallot, chopped (or 1/2 small onion)
1 cup quionoa
2 cups vegetable stock or water
1/3 cup flat leaf parsley, chopped
1/3 cup walnuts, chopped
1/4 cup dried currants
salt and pepper

6 small carrots
1 tablespoon olive oil
Salt and pepper
1 teaspoon sugar



Heat olive oil in a pan, add shallot and cook until soft and fragrant but do not brown.

Add the quinoa and toss around with a wooden spoon until coated with the oil.

Add the stock or water and bring to a boil.

Lower heat to medium low, cover and cook until the quinoa is cooked through and the water is absorbed.

Turn the heat off and keep covered for a few minuted so the quinoa becomes fluffy.

Cut the carrots in half lengthwise, toss with a little olive oil and place on a foil lined baking sheet.

Sprinkle with salt and pepper and a dash of sugar.

Roast in 400F oven until cooked through, about 10 minutes.


To serve:

Remove the quinoa from the pot, add the parsley and currants and mix.

Arrange on a plate, scatter the chopped walnuts over and arrange the carrots over the quinoa.

Serve warm.


Quinoa with roasted carrots and wlanuts

Quinoa with roasted carrots and walnuts

Food at home

Food at home




  • That’s so excited that you’re going to spend so much time in Italy! I’m quite jealous, to be honest 😉 Can’t wait to see photos here!

    • Dina says:

      Sarah, thanks for the note. We are very excited about this extended trip to Italy and I see from your lovely blog that you are “quarter Italian”. How fun is that? Everybody wants to be Italian. I will try your agnolotti one of these days. Ciao.

  • Jaelene Mannerfeldt says:

    You are going to have such a great time in Italy. We spent a week a few years ago at Lake Como and enjoyed everything about it. I will look forward to your stories.
    Bon Voyage.

    • Dina says:

      Thanks Jaelene, really looking forward to it. I have been there a few times but always for only a few days at a time. This will be so much more interesting. Thanks for checking out the blog.