Shaved Carrot and Quinoa Bowl

Prep time: 10 minutes

Cook time: 15 minutes

Ready in: 25 minutes

Serves: 2

Ingredients:

• 2 tablespoons olive oil, divided
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 beets, peeled and chopped into 1/2-inch cubes
• 1 large yellow onion, sliced
• 2 large carrots, peeled
• 2 cups white or red quinoa, cooked
• 2 cups arugula, packed
• 1 cup frozen peas, thawed
• 1 cup crumbled goat cheese

Preparation:

1.Preheat oven to 400°F. Line a baking sheet with foil and lightly coat with cooking spray. Place beets on a prepared baking sheet and toss with 1 tablespoon of oil. Season with salt and pepper. Roast beets until tender, about 10 minutes. 

2.Heat remaining oil in a skillet over medium heat. Cook onions until golden-brown and caramelized, about 5 minutes. 

3.Shave carrots lengthwise with vegetable peeler. Into two serving bowls, divide quinoa, arugula, beets, onions, carrots and peas. Top with goat cheese, and serve.

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