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Roasted Carrot Quinoa Salad

This Maple Harissa Roasted Carrot Quinoa Salad is here to blow your taste buds away! With its savory blend of roasted carrots and onions, spicy harissa and sweet maple syrup, this salad is a flavor explosion that will leave you wanting more.

Prep Time
15 mins
Cook Time
15 mins
Cooling Time
15 mins
Total Time
1 hr
Servings: 6 Servings
Calories: 212 kcal
Course: Salad
Cuisine: Moroccan

Ingredients

  • 1 cup tricolor quinoa (or white, red or black quinoa)
  • 2 cup water
  • 1 ¼ pounds rainbow carrots
  • 1 small red onion cut into ½-inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon pure maple syrup
  • 2 teaspoons harissa
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ cup minced flat-leaf parsley
  • 2 green onions thinly sliced
The dressing
  • ¼ cup fresh lemon juice
  • 1 tablespoon + 1 teaspoon pure maple syrup
  • 1 garlic clove finely grated on a zester/microplane
  • ¾ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper

Instructions

    Cup of Yum
  1. Place the quinoa in a fine mesh sieve and rinse well under running water. Transfer to a medium saucepan and add the water. Bring to a boil, then reduce heat to a simmer and cover. Cook until the quinoa absorbs the water, 18 to 20 minutes.
  2. Fluff the quinoa with a fork. Transfer the quinoa to a large baking sheet and allow it to cool to room temperature. Transfer to a serving bowl.
  3. Preheat the oven to 425 degrees F.
  4. Cut the carrots into diagonal pieces about 1 inch long. As the carrots gets thicker, cut them in half lengthwise first. Pile the carrots and onions onto a large baking sheet.
  5. In a medium bowl, whisk together the olive oil, maple syrup, harissa, garlic powder, cumin and salt. Pour the mixture over the carrots and onions. Toss to coat.
  6. Roasted the vegetables until the carrots are tender, tossing them halfway through and transferring the baking sheet to the bottom rack of the oven to encourage further browning. Total cook time is 25-35 minutes, depending on the size of the carrots.
  7. After the vegetables cool for a few minutes, stir them into the quinoa, along with the parsley, green onion and dressing. Toss to combine. Serve.
The dressing
    Cup of Yum
  1. In a medium bowl, whisk together the lemon juice maple syrup, grated garlic, cumin, salt, garlic powder and pepper.

Notes

  • Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition Information

Serving 0.75cup Calories 212kcal (11%) Carbohydrates 37.2g (12%) Protein 4.6g (9%) Fat 4.7g (7%) Saturated Fat 0.4g (2%) Sodium 271mg (11%) Fiber 5.9g (24%) Sugar 13.4g (27%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 212

% Daily Value*

Serving 0.75cup
Calories 212kcal 11%
Carbohydrates 37.2g 12%
Protein 4.6g 9%
Fat 4.7g 7%
Saturated Fat 0.4g 2%
Sodium 271mg 11%
Fiber 5.9g 24%
Sugar 13.4g 27%

* Percent Daily Values are based on a 2,000 calorie diet.