Warm Quinoa Roasted Carrot Salad (Printable Version)

Warm quinoa with caramelized carrot ribbons, spinach, parsley, pumpkin seeds and lemon-tahini dressing.

# Ingredient List:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water or vegetable broth

→ Vegetables

03 - 4 large carrots, peeled
04 - 1 cup baby spinach
05 - 1/2 small red onion, thinly sliced
06 - 1/4 cup fresh parsley, chopped

→ Nuts and Seeds

07 - 1/4 cup toasted pumpkin seeds (pepitas)

→ Dressing

08 - 3 tablespoons tahini
09 - 2 tablespoons extra-virgin olive oil
10 - Juice of 1 lemon
11 - 1 tablespoon maple syrup or honey
12 - 1 small garlic clove, minced
13 - 2-3 tablespoons water (to thin)
14 - Salt and freshly ground black pepper, to taste

→ Optional Garnish

15 - Crumbled feta cheese (omit for vegan)

# How to Make It:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Using a vegetable peeler, slice the peeled carrots lengthwise into thin, even ribbons.
03 - Toss carrot ribbons with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet. Roast for 15-18 minutes, flipping halfway through, until tender and lightly caramelized.
04 - Combine rinsed quinoa and water or vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed. Fluff with a fork and keep warm.
05 - In a small bowl, whisk together tahini, remaining olive oil, lemon juice, maple syrup or honey, minced garlic, and 2-3 tablespoons of water until smooth and creamy. Season with salt and pepper. Adjust consistency with additional water as needed.
06 - In a large bowl, combine the warm quinoa, roasted carrot ribbons, baby spinach, sliced red onion, and chopped parsley. Drizzle with the lemon-tahini dressing and toss gently until evenly coated.
07 - Sprinkle with toasted pumpkin seeds and crumbled feta cheese if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The contrast of warm nutty quinoa against cool crisp spinach will make you rethink everything you thought you knew about salads.
  • That lemon tahini dressing is so good you will want to put it on everything from grain bowls to roasted vegetables to a plain piece of toast.
  • It comes together in under an hour with ingredients you probably already have hiding in your pantry.
02 -
  • Do not skip rinsing the quinoa because that bitter residue will linger through every single bite and no amount of dressing can mask it.
  • The dressing thickens as it sits so if you are making it ahead whisk in a splash of water right before serving to bring it back to life.
03 -
  • Toasting the pumpkin seeds in a dry skillet over medium heat for about two minutes releases oils you never knew existed and the sound of them popping is your signal to pull them off the heat immediately.
  • Peel the carrots directly over the baking sheet so you waste zero time and create fewer dishes to wash.

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