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High protein carrot quinoa salad- a flavor combination that works to perfection. Roasting the carrots transforms them into deeply flavored bites of gold. The salad is also oil-free, gluten-free, and both quick and easy to make.
Chocolate & vanilla. Beer & pretzels. Toast & jam. Berries & cream…And now a new match made in heaven:
Roasted carrots and quinoa.
The success of this marriage is dependent on the roasting. I’ve added raw carrots to quinoa salads. And subsequently thrown out raw carrot and quinoa salads following days guilting myself into eating the leftovers. It’s a mathematical truth: mild & earthy + mild & earthy = zzzzz.
A blast of scorching heat changes everything. Even the most milk-toast carrots are transformed into tender, caramel-y, candy-like nuggets of golden goodness with almost no effort. Together with quinoa, it’s staggeringly delicious in its simplicity.
Beyond the blasting, only a few adornments are needed to pull the salad together: some chopped roasted almonds, lemon (both the zest and the juice), fresh cilantro, and ground coriander (cilantro seeds).
Why coriander? Because it is harmonious with cooked and raw carrots prepared any and every which way. If you don’t have it, don’t worry; try an equal amount of ground cumin in its place.
Recipe Benefits
- High protein (10 grams per serving)
- High fiber (8 grams per serving)
- Vegan (egg-free, dairy-free)
- Gluten-free
- Oil-free (no extra-virgin olive oil, avocado oil or any other kind of oil)
- Quick and easy to make
- High in Vitamin A
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- carrots, peeled, trimmed, diced
- salt & black pepper
- uncooked quinoa, rinsed
- lemons (you will use both the zest and the juice)
- ground coriander
- fresh cilantro leaves, chopped
- roasted lightly salted almonds, chopped
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- Preheat the oven to 450F (225C) degrees.
- Spread the diced carrots evenly on a large, rimmed baking sheet. Dry roast for 10 to 14 minutes until browned and tender; cool completely on baking sheet.
- While carrots roast, In a medium saucepan, combine quinoa and 1.5 cups water. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 10 to 12 minutes until most, but not all, of the water is absorbed. Remove from heat and let stand (still covered) for 10 minutes. Transfer to large bowl and cool.
- Add the roasted carrots, lemon zest, lemon juice, and coriander to the quinoa. Toss to combine. Generously season with salt and pepper to taste.
- Serve the salad at room temperature or chilled.
FAQ
- How should I store the high protein carrot quinoa salad? Store the cooled salad in an airtight container in the refrigerator for up to three days.
- What can I use in place of the ground coriander? You can use an equal amount of ground cumin, ground cinnamon, smoked paprika, curry powder, or turmeric. A large pinch of cayenne pepper can also be used. Alternatively, omit the coriander altogether.
- What can I use ion place of the cilantro? You can use an equal amount of fresh parsley (curly parsley or flat leaf parsley)
- Can I make the salad with other grains? Yes! Use what you have on hand. Cooked brown rice, buckwheat or millet would all work well.
- Can I use other vegetables in place of the carrots in this quinoa salad recipe? Yes! Consider using roasted sweet potatoes, acorn squash, butternut squash, or parsnips in place of the carrots.
Related Recipes
High Protein Carrot Quinoa Salad (GF, Oil-free)
Equipment
- 1 Medium Saucepan
Ingredients
- 1 lb carrots, peeled, trimmed, diced
- salt & black pepper
- 1 cup uncooked quinoa, rinsed
- 2 teaspoons finely grated lemon zest
- 1.5 tablespoons fresh lemon juice
- 3/4 teaspoon ground coriander
- 1/2 cup packed fresh cilantro leaves, chopped
- 1/3 cup roasted lightly salted almonds, chopped
Instructions
- Preheat the oven to 450F (225C) degrees.
- Spread the diced carrots evenly on a large, rimmed baking sheet. Dry roast for 10 to 14 minutes until browned and tender; cool completely on baking sheet.
- While carrots roast, In a medium saucepan, combine quinoa and 1.5 cups water. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 10 to 12 minutes until most, but not all, of the water is absorbed. Remove from heat and let stand (still covered) for 10 minutes. Transfer to large bowl and cool.
- Add the roasted carrots, lemon zest, lemon juice, and coriander to the quinoa. Generously season with salt and pepper to taste.
- Serve the salad at room temperature or chilled.
Notes
-
- Storage: Store the cooled salad in an airtight container in the refrigerator for up to three days.
- Cilantro options: You can use an equal amount of fresh parsley (curly parsley or flat leaf parsley)
- Coriander options: You can use an equal amount of ground cumin, ground cinnamon, smoked paprika, curry powder, or turmeric. A large pinch of cayenne pepper can also be used. Alternatively, omit the coriander altogether.
- Carrot alternatives: Consider using roasted sweet potatoes, acorn squash, butternut squash, or parsnips in place of the carrots.
Nutrition
Made this last night and it was very good. I usedroasted sunflower seeds for crunch instead of almonds, and used parsley instead instead of cilantro. Easy dinner salad, great for leftovers today for lunch.
Wonderful, so glad you liked it, Alexandra!
SOOO GOOOD and SOOO EASY!!! I am so happy about how filling this salad is! I was nervous that it wouldn’t be enough for dinner, but it was so much that we didn’t even finish it! Can’t wait to try again.
I am so glad you like it, Katrina!