Quinoa Bowl with Roasted Carrots, Garlic-Lime Chickpeas & Cumin Yogurt

Directions

1. Preheat the oven to 425°F with the rack in the center. Line a sheet pan with parchment paper if you have it.
2. Scrub and dry the carrots, then peel and cut them in half lengthwise before spreading them on the lined sheet pan.
3. Drizzle the carrots with oil and honey, sprinkle with the listed spices, and slide the pan into the oven. Roast until the carrots are tender, about 15–20 minutes.
4. Rinse quinoa in a fine-mesh strainer, then simmer it with the broth in a small saucepan until fluffy and the liquid is absorbed, about 15 minutes. Turn off the heat and let it sit covered for 5 minutes.
5. While the quinoa cooks, strip the parsley leaves from the stems, mince the leaves, and place them in a medium bowl. Peel and mince the garlic and zest the lime, adding both to the parsley bowl along with a little salt and pepper and a drizzle of oil.
6. Drain and rinse the chickpeas. Add them to the bowl with the lime zest and corn; toss to coat. When there are about 5 minutes left on the carrots, spread this mixture on the sheet pan with the carrots to roast.
7. Whisk together the lime juice, yogurt, and cumin with a pinch of salt until smooth. Reserve.
8. To serve, divide the quinoa among bowls, top with roasted carrots, the corn-chickpea mixture, and a drizzle of cumin yogurt. Finish with a little parsley from the reserved bunch.