Meatless Mondays: Roasted Carrots With Summer Succotash Quinoa

Late summer is the best time of year for vegetables—so eat lots of them.

Ian Knauer is a regular contributor to TakePart. He worked for ‘Gourmet’ and is the author of the IACP Award–nominated cookbook ‘The Farm.’

It’s here: The best time of year to eat vegetables. Farm stands are still piled high with sweet corn and late-season zucchini, and early fall gems, like carrots, are finally ready. It only makes sense to eat them all together.

But vegetables alone do not a meal make. So for inspiration I often turn to one of my favorite vegetarian cooks.

Peter Berley, an award-winning chef and cookbook author is a staple on my bookshelves. His tome, The Modern Vegetarian Kitchen, is a title that every cook (vegetarian or otherwise) should own. He also coined the phrase “flexitarian” with his book The Flexitarian Table, which is where I got the idea to add quinoa to my late-summer bounty. Folding sautéed corn and zucchini into the grain adds just the right amount of substance to the meal. It is the perfect pedestal upon which to place my spice-roasted carrots.

Roasted Carrots With Summer Succotash Quinoa

Serves 4

For the carrots:

1 pound small multicolored carrots, peeled

2 tablespoons extra-virgin olive oil

1 teaspoon cumin seed

1 teaspoon fennel seed

Fine sea salt and freshly ground black pepper

For the quinoa:

1 1/2 cups quinoa

2 tablespoons extra-virgin olive oil

2 shallots, thinly sliced

1 garlic clove, thinly sliced

1 zucchini, sliced

1 cup corn kernels (from 2 ears)

Fine sea salt and freshly ground black pepper

1 teaspoon apple cider vinegar

Fresh oregano leaves

Preheat the oven to 400°F.

Toss the carrots with the oil, cumin, fennel, 3/4 teaspoon salt and 1/2 teaspoon pepper, then place on a baking sheet and roast in the oven, tossing once, until tender, about 25 minutes.

Bring a saucepan of salted water to a boil, then stir in the quinoa. Boil until tender, 15 to 20 minutes, then drain in a sieve.

Meanwhile, heat the oil in a large skillet over medium high heat until hot. Stir in the shallots and cook, stirring, until golden, about 6 minutes. Stir in the garlic, zucchini, and 1/2 teaspoon each salt and pepper, and cook until golden, about 6 minutes. Stir in the corn and cook until tender, about 2 minutes. Stir in the quinoa and vinegar and season with salt and pepper to taste.

Serve the quinoa topped with the carrots, sprinkled with the oregano leaves.

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