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Roasted Carrot and Quinoa Salad

Roasted Carrot and Quinoa Salad

Full of fresh flavors, this easy quinoa salad is your new favorite side dish.

Course Side Dish
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 people
Author With Two Spoons


  • 3 cups cooked quinoa I recommend cooking in chicken stock for extra flavor
  • 6 carrots scrubbed or peeled, tops removed
  • 1 medium yellow onion, sliced into half rings
  • 1/4 cup olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • fresh ground pepper, to taste
  • 1/4 cup chopped fresh parsley
  • 1/2 cup toasted pine nuts
  • 1/2 cup golden raisins


  1. Preheat your oven to 425 degrees F

  2. Line a large baking sheet with foil

  3. Place the carrots and chopped onions on the lined baking sheet. Sprinkle with salt, pepper, and the ground cumin.

  4. Add the olive oil to the pan and toss to coat thoroughly.

  5. Roast the carrot and onion mixture for 20-25 minutes, until carrots are fork tender.

  6. Place the quinoa in a large bowl.

  7. Add the pine nuts and golden raisins to the quinoa.

  8. Coarsely chop the carrots and add the vegetables and their juices/cooking oil to the bowl with the quinoa. Add the freshly chopped parsley. Toss to coat evenly.

  9. Adjust seasoning with salt and pepper as desired. Serve immediately or at room temperature.