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Purple Quinoa & Carrots

Making purple quinoa is an easy way to spruce up your plate with both nutrition and elegance!


1 Pound Carrots with tops
1 Tbsp Coconut Oil, melted
1 Cup uncooked Quinoa
2 Cups Vegetable Stock
1 Tbsp Navitas Organics Maqui Powder
2 tsp Cumin Seeds, toasted
½ Clove pressed Garlic (optional)
½ Cup Olive Oil
¼ Cup Almonds, soaked in ¼ Cup Water + 2 Tbsp Coconut Aminos overnight (optional)
¼ Cup unsweetened Coconut Yogurt
Sea Salt

Black Pepper


Preheat oven to 425° F. Cut the tops off the carrots, wash and dry the greens thoroughly, and reserve 2 cups. Cut the carrot roots into halves, quarters or eighths, depending on how large they are, so that the carrots are uniform in size. In large bowl, toss the carrots with the coconut oil, ¼ tsp salt and ¼ tsp pepper. Spread out onto a baking sheet, cover tightly with foil and roast in the oven for 15 minutes. Remove the foil and cook for 20-25 minutes longer or until carrots are browned and succulent, tossing once or twice during cooking.

While the carrots are cooking, combine the quinoa and vegetable stock in a small saucepan over high heat. Bring to a boil, reduce heat to low, and simmer until the water has evaporated and the quinoa is cooked through. Let stand for 5 minutes, then transfer to a bowl and fluff with a fork. Mix in the Maqui Powder to evenly coat, add a little salt and pepper to taste, and cover to keep warm.

In a food processor, combine the reserved carrot tops, cumin, garlic, olive oil and ¼ tsp sea salt. Puree into a green pesto-like sauce. Adjust seasonings if desired.

Spoon purple quinoa evenly onto four plates. Top with carrot pieces and generously drizzle a couple spoonfuls of the carrot-top pistou around the carrots and quinoa. Add a spoonful of yogurt and scatter a few almonds on top.

Makes 4 servings


Submitted by Julie Morris