Spice Roasted Carrot and Quinoa Salad

Whether you’re looking for a healthy weeknight dinner after a cold and rainy November day, or an interesting side dish alternative for a roast dinner, this roasted carrot and quinoa salad will satisfy!

The recipe is from Food & Wine Magazine and arrived in my inbox last year as part of their Thanksgiving guide – original recipe is available here.

The hearty warmth of the roast carrots, the filling quinoa, the nuttiness of freshly toasted cumin combined with the crunch of walnuts and the sweet addition of dried cranberries never disappoint.

I often take this salad along for potlucks and its another one of those dishes that always results in people asking for the recipe. The roasted carrots are even a hit with the youngest member of the family and his baby friends!

Enjoy!

INGREDIENTS (4-6 MEAL SIZED SERVINGS)

FOR THE SPICE MIX

2 TSP PAPRIKA

1 TSP FRESHLY GROUND CUMIN – Yes, its worth toasting and grinding for this recipe! But, ground cumin can also be used.

1 TSP GROUND CORRIANDER

1 TSP CINNAMON

1 TSP SALT

1/4 TSP CAYENNE PEPPER

BLACK PEPPER TO TASTE

FOR THE SALAD

1 CUP QUINOA

5 LARGE CARROTS – quartered and cut into 2 inch sticks

1 RED ONION – sliced

2 TBSP OIL – I use Canola, but any neutral flavoured oil will do

2 CUPS SALAD GREENS – I use a mix of Spinach and Meslin

1/2 CUP ROASTED WALNUTS

1/2 CUP DRIED CRANBERRIES

FOR THE DRESSING

1 TBSP SPICE MIX

JUICE OF 1 LEMON

1 TBSP DIJON MUSTARD

1 TBSP OIL – Again, I use Canola, but feel free to substitute

DIRECTIONS

Toss the sliced carrots and onion with the 2 tbsp of oil and half of of the spice mix and roast in a 400° oven until well browned (approx 25 min).

In the meantime, cook the quinoa will 1 tbsp of the spice mix and 2 cups of water until cooked through (I start mine on high heat until it reaches a boil and then cover and reduce to a simmer for approx 10 min).

Combine dressing ingredients and whisk well.

In a large bowl combine the quinoa and carrot mixture with the walnuts and cranberries and toss with the dressing.

Serve at room temperature over a bed of greens.

Prep Time: 10 Min

Cooking Time: 30 min