Go Back
In the realm of healthy eating, few dishes shine as brightly as the Roasted Carrot and Quinoa Salad Delight. This vibrant salad is not only a feast for the eyes but also a powerhouse of nutrition, making it ideal for any occasion—from casual family dinners to sophisticated gatherings. Bursting with flavors and textures, this dish showcases the natural sweetness of roasted carrots, the hearty goodness of quinoa, and the freshness of seasonal vegetables, appealing to a wide array of dietary preferences.

Roasted Carrot and Quinoa Salad

Discover the delicious and nutritious Roasted Carrot and Quinoa Salad Delight, perfect for any meal. This vibrant dish combines the natural sweetness of roasted carrots with the hearty goodness of quinoa and fresh seasonal veggies, creating a colorful feast for the eyes and taste buds. Packed with vitamins and minerals, it can be served warm or cold, making it versatile for lunch, dinner, or gatherings. Simple to prepare, this salad will elevate your healthy eating game while keeping your meals exciting and flavorful.
Print Recipe Pin Recipe

Ingredients
  

4 medium-sized carrots, peeled and sliced into sticks

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1/2 cup red onion, finely diced

1/4 cup fresh parsley, chopped

1/4 cup feta cheese, crumbled (optional)

3 tablespoons olive oil

1 tablespoon honey or maple syrup

1 tablespoon balsamic vinegar

1 teaspoon cumin

Salt and pepper, to taste

Juice of 1 lemon

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Roast the Carrots:

      - In a bowl, toss the sliced carrots with 2 tablespoons of olive oil, cumin, salt, and pepper until they are evenly coated.

        - Spread the carrots in a single layer on a baking sheet lined with parchment paper.

          - Roast in the preheated oven for about 20-25 minutes, or until they are tender and caramelized, turning halfway through.

            Cook the Quinoa:

              - While the carrots are roasting, combine the rinsed quinoa and vegetable broth (or water) in a medium saucepan.

                - Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until all the liquid has been absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

                  Prepare Salad Dressing:

                    - In a small bowl, whisk together the remaining 1 tablespoon of olive oil, honey (or maple syrup), balsamic vinegar, lemon juice, salt, and pepper to taste.

                      Combine Ingredients:

                        - In a large mixing bowl, combine the cooked quinoa, roasted carrots, cherry tomatoes, red onion, and parsley.

                          - Pour the dressing over the salad and toss gently to combine.

                            Add Feta:

                              - If using, sprinkle the crumbled feta cheese over the top of the salad for added flavor and creaminess.

                                Serve:

                                  - Transfer the salad to a serving dish or individual bowls. Enjoy it warm or refrigerate it to serve chilled!

                                    Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings