Roasted Carrot and Red Quinoa Salad {Guest Post by Eats Well With Others}

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Holiday eating is all about balance. I look forward to filling up my plate with fancy cheeses and buttery baked goods, as long as I leave plenty of room for colorful veggies too. Whenever I’ve prepared a tapas meal for friends, it’s the same deal: a couple indulgent “meaty” dishes rounded out with zesty veggie sautes and salads. This roasted carrot and quinoa salad by my friend Joanne is perfect for such an occasion. Which is no surprise, because she has such a knack for creating the most intriguing and exotic veggie-filled food on the planet: Thai Sweet Potato and Squash Pot Pie, Zaatar Roasted Eggplant Breakfast Bowl with Swiss Chard, Squash and Hummus, and Vegetarian Chili with Cashew Pistachio Sauce.

For more of Joanne’s recipes, visit Eats Well with Others, and follow @joanneeatswell on Twitter.

At the risk of being the epitome of a health-food-loving-hippie-vegetarian cliche…yes, I carry quinoa salads around with me to parties like they’re some kind of new fashion statement.

I might never have the latest Kate Spade purse and my skinny jeans are probably so two seasons ago…but I venture to guess that I’ve got enough variations on a quinoa theme in rotation that I’ll never have to wear the same salad twice. Win.

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My favorite of the week is this roasted carrot and red quinoa salad from Food&Wine. In it, carrots and red onions are roasted in a blend of some of my favorite Middle Eastern spices, making them taste quite warm and cozy.  They are then tossed with quinoa and a lemon-mustard dressing that is infused with the same flavors.  The entire dish comes together to be a mix of spicy, sweet, and salty that will leave vegetarians and vegans content to eat it as a main course, and won’t have a single omnivore asking, “where’s the meat?”

Bet your Kate Spade purse can’t do that.

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Roasted Carrot and Red Quinoa Salad

Yield: 8 servings

Middle-eastern spiced roasted carrots tossed with nutty quinoa, zesty arugula and sweet cranberries in a fruity olive oil vinaigrette.

Ingredients:

2 tsp sweet paprika
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground ginger
1 tsp ground coriander
1 tsp ground cinnamon
1/2 tsp ground cayenne pepper
1/4 tsp ground cardamom
salt
freshly ground black pepper
4 large carrots, thinly sliced lengthwise
1 red onion, thinly sliced
5 tbsp olive oil
1 cup red quinoa
2 cups water
2 tbsp lemon juice
5 oz arugula
1/2 tsp finely grated lemon zest
1 tsp dijon mustard
1/2 cup dried cranberries
2 tbsp chopped flat-leaf parsley

Directions:

Preheat the oven to 400. In a small bowl, whisk together the paprika, turmeric, cumin, ginger, coriander, cinnamon, cayenne pepper, cardamom, 1 tsp salt, and 1 tsp black pepper. In a medium bowl, toss the carrots and the red onion with 2 tbsp of the olive oil. Add 1 tbsp of the spice mix and toss to coat. Spread the veggies on a rimmed baking sheet lined with parchment paper and roast for 20-25 minutes, stirring once, until tender.
In a medium saucepan, combine the quinoa, 2 cups water, and 2 tsp spice mix. Bring water to a boil, then cover and lower to a simmer for 15-20 minutes or until quinoa is tender. Uncover and fluff with a fork. Allow to cool.
In a small bowl, whisk the remaining 3 tbsp olive oil with the lemon juice, lemon zest, 1 tsp spice mix and dijon mustard, adding salt to taste. Toss the dressing with the quinoa, arugula, veggies, cranberries and parsley in a large bowl. Serve.

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15 Responses to “Roasted Carrot and Red Quinoa Salad {Guest Post by Eats Well With Others}”

  1. 1

    janet @ the taste space — November 27, 2012 @ 8:27 am Reply

    One can never have too many quinoa recipes… especially portable ones for guests. Totally bookmarking this one, Joanne.. I bet fresh cranberries would be great, too! :)

  2. 2

    Shannon — November 27, 2012 @ 9:18 am Reply

    This looks utterly fantastic. I have a huge bag full of carrots that came in my last CSA box of the season and I think this will will be on the table sometime in the next few days!

  3. 3

    Beth @ Tasty Yummies — November 27, 2012 @ 10:07 am Reply

    Yum, this looks so amazing!!! I love the color!
    I am off to check out all of the recipes I missed while being away. :)

  4. 4

    USAKiwi — November 27, 2012 @ 10:28 am Reply

    As a Quinoa newbie – could I use non-red quinoa?
    What I means is, does red quinoa have a different flavor that would matter to this dish if I changed it out with regular quinoa?

    • 4.1

      Joanne — November 27, 2012 @ 8:11 pm

      The red quinoa is just for aesthetics!! You could definitely use regular quinoa. :)

  5. 5

    Suzie — November 27, 2012 @ 11:14 am Reply

    I haven’t heard of red quinoa. I’m interested in your response to USAKiwi’s question. It’s sounds great Joanne!

  6. 6

    Jen @ The Scrumptious Pumpkin — November 27, 2012 @ 2:23 pm Reply

    This is completely packed with healthy ingredients. Love it and pinning it for sure :)

  7. 7

    Saguna — November 27, 2012 @ 2:44 pm Reply

    Wow, now I’m coveting this more than a Kate Spade handbag…. It’s even more colourful and cheery than those little pink and orange purses, if that’s possible! Oh yes, I am totally making this.

  8. 8

    Susan — November 27, 2012 @ 4:44 pm Reply

    Wonderful recipe, Joanne! I can’t wait to try it.

  9. 9

    Joanne — November 27, 2012 @ 8:11 pm Reply

    Thanks so much Cara for inviting me to your party!! <3

  10. 10

    Jessie — November 27, 2012 @ 9:07 pm Reply

    You KNOW you’re fashionable when you’re toting this quinoa salad ;) I love everything that Joanne makes! Fantastic recipe, as usual!

  11. 11

    Kate — November 27, 2012 @ 10:40 pm Reply

    I think anything Joanne made would be perfect.

  12. 12

    Shannon — November 30, 2012 @ 1:37 pm Reply

    love those warm and cozy carrots :) delicious salad!!

  13. 13

    Lauren Tomecek — October 13, 2013 @ 12:50 am Reply

    I’ve never cooked quinoa before and don’t follow clean eating, but I needed a clean dish for a friend at a recent party. This was simple to cook and went down a treat, thanks!

  14. 14

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