Spiced Quinoa Roasted Carrot Salad
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Spice mix:
2 tsp sweet smoked paprika
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground ginger
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp kosher salt
1/2 tsp cayenne pepper
1/2 tsp ground cardamom
1/2 tsp ground black pepper 

1 Tbs lemon juice
1 tsp lemon zest
2 tsp honey or maple syrup
1 tsp dijon
3 Tbs olive oil
2 tsp spice mix
1/2 tsp salt 

300 grams/ 2/3 lbs carrots, (about 3 medium), cut into pieces roughly the size of your pinky finger
1 large bulb of fennel, stalks removed and thinly sliced
1 small red onion, thinly sliced into half-moons
2 Tbs olive oil
1 cup uncooked tri-color quinoa
2 tsp spice mix
1/3 cup dried cranberries or cherries
1/3 cup toasted pine nuts
2 Tbs flat leaf parsley, roughly chopped
microgreens and/or arugula, for serving 


Preheat the oven to 400 F / 200 C.

In a small bowl, whisk the ingredients for your spice mix. 

In a medium bowl, toss the sliced carrots, fennel, and onion with 2 Tbs olive oil. Add 2 Tbs of the spice mix and toss to coat. Spread the vegetables on a rimmed baking sheet in a single layer and roast for roughly 20- 25 minutes, stirring to redistribute from the edges at least once. When tender and caramelized, remove and let the vegetables cool on the pan. 

Meanwhile, in a small pot or medium saucepan with lid, combine the quinoa with 2 tsp of the spice mix and 2 cups of water. Bring to a boil, uncovered, on medium-high heat. Once at a rolling boil, turn your heat down to low, simmer, and cover until the water is absorbed and the quinoa is tender, about 15-20 minutes. Uncover, fluff with a fork and let cool. 

Combine all your ingredients for the dressing in a small bowl and whisk until emulsified. Set aside. 

Transfer your cooled quinoa to a larger mixing bowl. Add your cranberries and pine nuts along with the chopped parsely. Then add the roasted carrots, fennel, and onion to the bowl.  Mix to combine. Pour in your dressing and mix to combine again. Taste and season with more salt if needed. At this point the salad keeps well for days in the refrigerator. 

Top with micro greens and serve over a bed of arugula, if desired. 

If not serving immediately or making this salad to enjoy for lunch over multiple days, keep the greens separate so they don’t wilt.  This salad is best served at room temperature and serves 4.

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