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Quinoa Carrot Salad

Red Quinoa & Roasted Carrot Salad w/ Cumin & Cinnamon Vinaigrette

Alison Needham
This hearty salad makes an excellent lunch or meatless main course, and despite the rather long list of ingredients, it's quite easy to make. I love the way it looks with rainbow carrots and red quinoa if you can find them in your market, but regular carrots and white quinoa make a fine (and just as tasty) substitute.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4 servings
Calories 392 kcal

Equipment

Ingredients
  

FOR THE CARROTS:

FOR THE QUINOA:

FOR THE DRESSING:

FOR THE SALAD:

Instructions
 

  • Preheat the oven to 425 degrees. Scrub the carrots, remove their tops and halve them. Place them on a large baking sheet and toss with olive oil. Sprinkle evenly with cinnamon, cumin, salt and pepper. Roast for 20-25 minutes, flipping them over halfway through. They will be done when they are tender, but not mushy. Set aside.
  • Prepare the quinoa. Bring the water to a boil in a medium saucepan. Add the quinoa and salt and return to a boil. Cover, reduce heat to low, and cook for 10 minutes, or until the water has been absorbed and the quinoa is tender.
  • While the quinoa is cooking prepare the dressing. Melt the butter in a small skillet over medium heat. The butter will begin to foam and turn golden brown. At this point, watch the skillet carefully. Take the butter off the heat when it becomes quite brown and smells nutty. Stir in the cinnamon and cumin and pour into a small bowl to allow the foam to come to the top.
  • Skim off the foam from the top of the butter and discard. Pour the brown butter into a mixing bowl. Whisk in the champagne vinegar, honey, and lemon zest. Add salt and pepper to taste.
  • Place the quinoa in a large serving bowl or platter. Drizzle with half of the dressing and toss to coat. Add the roasted carrots, cilantro, cashews and chile and toss. Drizzle the remaining dressing over the top and toss well. Season with additional salt and pepper to taste, if desired. Serve warm or at room temperature.

Nutrition

Calories: 392kcalCarbohydrates: 43gProtein: 8gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 30mgSodium: 742mgPotassium: 586mgFiber: 6gSugar: 9gVitamin A: 14643IUVitamin C: 6mgCalcium: 67mgIron: 3mg
Keyword quinoa salad, salad
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