Warm Quinoa Roasted Carrot Salad (Printable Version)
Nourishing warm salad with fluffy quinoa, caramelized roasted carrots, and zesty lemon-tahini dressing.
# Ingredient List:
→ Vegetables
01 - 4 large carrots, peeled and cut into 1/2-inch slices
02 - 1 small red onion, cut into wedges
03 - 2 cups baby spinach leaves
04 - 1/3 cup fresh parsley, chopped
→ Grains
05 - 1 cup quinoa, rinsed
06 - 2 cups water
→ Dressing
07 - 3 tablespoons tahini
08 - 2 tablespoons extra-virgin olive oil
09 - 2 tablespoons fresh lemon juice
10 - 1 tablespoon maple syrup or honey
11 - 1 garlic clove, finely minced
12 - 1/2 teaspoon ground cumin
13 - Salt and freshly ground black pepper, to taste
→ Toppings
14 - 1/4 cup crumbled feta cheese (optional)
15 - 1/4 cup toasted pumpkin seeds (pepitas)
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss carrots and red onion with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, turning once, until tender and lightly caramelized.
03 - Combine quinoa and water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat, fluff with a fork, and let stand covered for 5 minutes.
04 - Whisk together tahini, olive oil, lemon juice, maple syrup or honey, garlic, cumin, salt, and pepper until smooth. Add a splash of water if needed to reach a pourable consistency.
05 - In a large bowl, gently mix the warm quinoa with roasted carrots, red onion, spinach, and parsley. Drizzle with the tahini dressing and toss until coated.
06 - Transfer salad to a platter or individual bowls. Top with feta cheese (if using) and toasted pumpkin seeds. Serve warm.
# Expert Advice:
01 -
- The warm roasted vegetables wilt the spinach just enough, creating this perfect texture between crisp and tender
- You can prep everything ahead and just warm it up, making it ideal for those weeks when meal prep feels like a chore
02 -
- Under-seasoning the carrots before roasting is the number one mistake, be generous with salt and pepper
- The dressing thickens as it sits, so add that splash of water right before serving to get that perfect pourable consistency
03 -
- Rinse your quinoa in a fine-mesh strainer until the water runs clear, or you will regret that bitter taste
- Toast the pumpkin seeds in a dry skillet for 2 minutes before adding them, that extra step makes such a difference