Go Back

Roasted Carrot and Red Quinoa Salad

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Salad or Main
Servings: 6 -8
Author: Hip Foodie Mom, adapted from Food & Wine


  • 2 teaspoons paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper optional
  • 1/4 teaspoon ground cardamom
  • Salt
  • Freshly ground black pepper
  • 4 large carrots thinly sliced lengthwise
  • 1 medium red onion thinly sliced
  • 7 tablespoons extra-virgin olive oil
  • 1 cup red quinoa
  • 2 cups vegetable broth or water for the quinoa
  • 2 tablespoons fresh lemon juice
  • 5 ounces mixed salad greens
  • 1/2 teaspoon finely grated lemon zest
  • 1 teaspoon Dijon mustard
  • 2 cups black beans; drained and rinsed
  • 1/2 cup golden raisins
  • 2 tablespoons chopped flat-leaf parsley


  • Preheat the oven to 400°. In a small bowl, whisk the paprika with the turmeric, cumin, ginger, coriander, cinnamon, cayenne pepper if using, cardamom and 1 teaspoon each of salt and black pepper. In a medium bowl, toss the carrots with the sliced onion and 2 tablespoons of the oil. Add 1 tablespoon of the spice mix and toss to coat. Spread the vegetables on a rimmed baking sheet and roast for about 20 to 25 minutes, stirring once, until tender.
  • In a medium saucepan, combine the quinoa with 2 teaspoons of the spice mix and the vegetable broth (or water) and bring to a boil. Cover and simmer over low heat until the water is absorbed and the quinoa is tender, about 17 minutes. Uncover, fluff with a fork and let cool slightly.
  • In a large bowl, whisk 2 tablespoons of the oil with 1 tablespoon of the lemon juice and season with salt and black pepper. Add the salad greens and toss to coat. Set aside. In a separate bowl, whisk the remaining 3 tablespoons of oil with the remaining 1 tablespoon of lemon juice and the zest, dijon mustard and 1 teaspoon of the spice mix; season with salt. Add the quinoa, beans, and raisins and toss well.
  • To plate: Spread the greens on a large platter. Spoon the quinoa salad on top of the greens and then add the roasted carrots and onions. Top with fresh parsley.