If you’re using Little Village’s Zaatar & EVOO, you’re all set – skip to step 2. If you’re making your own mix, see the Notes section below. You’ll be using cumin seeds, sesame seeds, sea salt, sumac, fresh oregano, fresh thyme and extra-virgin olive oil.

Preheat the oven to 425 degrees F. Rinse and drain the quinoa until the water runs clear, scrub your carrots clean or grate them. Spread the carrots evenly over a sheet pan or casserole dish and drizzle with a high-quality, extra-virgin olive oil. Sprinkle ground coriander and sea salt over the carrots.

Roast the carrots until browned and blistered on the outside and soft on the inside, about 35 minutes. Meanwhile, in a medium saucepan, heat the olive oil over medium heat. Add the quinoa and toast for about 5 minutes. Add 2 cups of water and bring to a boil, reduce the heat and simmer, covered, for about 15 minutes. Remove the pan from the heat, fluff quinoa with a fork and set aside.

When your carrots are fork-tender and have a good roast on the outside, place them on the bed of quinoa pilaf and garnish with feta cheese, pepitas (optional) and sea salt and fresh cracked pepper. Drizzle the quinoa pilaf with Little Village Zaatar & EVOO mix or top with your homemade za’atar spice blend. Drizzle with additional extra-virgin olive oil, if desired.