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Go Vegetarian with Roasted Carrots, Burrata, and Quinoa

_Roasted Carrots with Burrata and Bulgur_THUMB

We can’t think of a better way to brighten up a cold evening than with this stunning technicolored dish of spice-roasted carrots. Even the biggest carnivores will go crazy for this elegant, colorful dish. Soft, creamy burrata cheese is dolloped over hearty quinoa and vibrant blood orange—one of our favorite winter citruses. Finally, a drizzle of balsamic honey-mustard vinaigrette makes this dinner as beautiful as it is delicious.

INGREDIENTS
1 pound rainbow carrots
3 ounces baby arugula
2 blood oranges
3 tablespoons walnuts
¼ teaspoon chili powder
⅔ cup quinoa
2 tablespoons balsamic vinegar
1 packet Dijon mustard
1¼ ounces maple syrup, divided
4 ounces burrata cheese

YOU’LL NEED
¼ cup olive oil
1⅓ cups water
kosher salt
black pepper
aluminum foil
baking sheet
6″ small pot with lid

INSTRUCTIONS

1. Prepare Ingredients (2)

1. Prepare Ingredients
Preheat oven to 425°F. Rinse carrots and pat very dry with a paper towel. Cut crosswise on a diagonal into .5-inch slices (see Recipe Tip). Rinse arugula. Peel blood oranges and cut into .5-inch rounds. Roughly chop walnuts.

2. Roast Carrots

2. Roast Carrots
On a foil-lined baking sheet, toss carrots with chili powder, 1 tablespoon olive oil, .5 teaspoon salt and pepper as desired. Arrange cut-side down in a single layer and roast until golden and tender, 16-18 minutes.

3. Cook Quinoa

3. Cook Quinoa
While carrots roast, in a small pot, combine quinoa, 1.33 cups water, and .25 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover, and simmer until water is evaporated and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered.

5. Make Vinaigrette

4. Make Vinaigrette
While quinoa cooks, in a large bowl, whisk together balsamic vinegar, mustard, and 1 teaspoon maple syrup. Whisking continuously, slowly add 3 tablespoons olive oil until fully combined. Season with .25 teaspoon salt and pepper as desired. Set aside 2 tablespoons vinaigrette in a small bowl for serving.

5. Season Quinoa and Carrots

5. Season Quinoa and Carrots
Add arugula and walnuts to large bowl with vinaigrette and toss to coat. Add quinoa to bowl and stir to slightly wilt arugula. Once carrots are roasted, drizzle over .5 tablespoon maple syrup, and toss to coat. Discard remaining maple syrup or save for pancakes.

_Roasted Carrots with Burrata and Bulgur_THUMB

6. Plate Meal
Divide arugula and quinoa between serving bowls and layer roasted carrots and blood oranges on top. Remove burrata from container, discarding excess liquid (see Recipe Tip). Tear into bite-size pieces and dot over salad. Drizzle reserved vinaigrette over everything and dig in!

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