Carrot Sesame Quinoa Bowl

Carrot Sesame Quinoa Bowl

serves 2 cooks in 30 minutes difficulty two

I would say I’m pretty good at using up all the ingredients I buy, but the one thing I often have to chuck out at the end of the week are carrots. A bag often contains far more than I’ll dip into hummus or add to a stirfry and I’m normally left quite un-inspired on how to use them all up before their sell-by. A few days ago I ran into the kitchen totally ravenous after a workout, to open the fridge and find the only thing in there was a bag of (yep, you guessed it) carrots. I decided to try out something new, and boy am I glad I did. Instead of chopping them up in circles or grating them into a salad I pealed thick strips. After pealing away I then added them to a pan and sautéed them until soft – they turned into beautifully soft carrot ribbons, bringing out all their root veggie sweetness. I mixed this in with some lemon quinoa, some toasted tamari cashews and a sweet tahini drizzle, and once seasoned.. boy oh boy!

So if your like me and have a leftover carrot situ you need fixing try out this recipe, it’s completely re-inspired my love for them. Equally if there’s something else in your fridge you always seem to have too much of, why not think of ways you can use it before the week is up?


The Ingredients

6 carrots

1 cup quinoa

Juice of 1 lemon

1/4 cup cashews


1 tablespoon tahini

1 tablespoon olive oil

Juice of 1 lemon


Add the quinoa to a pan with 2 cups of cold water. Cover and bring to the boil, remove lid and lower the heat until the waters at a steady boil. Cook the quinoa for around 20-25 minutes until the water is all soaked up and the quinoa is nicely cooked.

Mean while peal the carrots. I don’t discard the skin for this recipe. Peal as if you were pealing the skin and continue into you’re not able to peal any more of the carrot. Flipping it around to do all sides. Put to one side.

Make the tahini drizzle by adding all ingredients to a bowl and stirring well.

Get a pan and add a little olive oil, once heated add all the carrot ribbons and the cashews. Sautéed for around 10 minutes until completely soft, stirring constantly to make sure they cook evenly.

To compile: Once the quinoa is cooked add in the juice of 1 lemon and season with salt to taste. Toss in the carrot and cashew mixture and plate. Dress with the the tahini drizzle and you’re good to go!

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