Vegan Roasted Carrot and Red Quinoa Salad

Imagine biting into a vibrant and nutritious salad bursting with flavors and textures. This Raw Vegan Roasted Carrot and Red Quinoa Salad is not only delicious but also incredibly nutritious. Packed with wholesome ingredients, it’s the perfect dish to enjoy for dinner.

I fell in love with this salad during a trip to California, where I discovered Eric Wolfinger’s incredible recipe. The combination of roasted carrots, nutty red quinoa, and a zesty dressing creates a symphony of flavors that is simply irresistible.

Whether you’re a vegan, a health enthusiast, or just someone looking for a tasty dinner option, this salad is sure to become a favorite in your household.

Servings: 4
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Cuisine: Vegan

Ingredients:

• 1 cup red quinoa
• 2 cups water
• 1 pound carrots, peeled and sliced into thin rounds
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups mixed greens
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup toasted almonds, chopped
• 1/4 cup dried cranberries
• 1/4 cup lemon juice
• 2 tablespoons maple syrup
• 1 teaspoon Dijon mustard
• 1/4 cup olive oil

Equipment/Utensils Required:

• Baking sheet
• Saucepan with lid
• Mixing bowl
• Whisk
• Serving platter

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a saucepan, combine the red quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork and set aside to cool.
3. Meanwhile, toss the sliced carrots with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and caramelized.
4. In a large mixing bowl, combine the cooked quinoa, roasted carrots, mixed greens, chopped cilantro, parsley, mint, toasted almonds, and dried cranberries.
5. In a small bowl, whisk together the lemon juice, maple syrup, Dijon mustard, and 1/4 cup olive oil until well combined.
6. Pour the dressing over the salad and toss gently to coat.
7. Transfer the salad to a serving platter and serve immediately.

Nutritional Information (per serving):

• Calories: 347
• Total Fat: 18g
• Saturated Fat: 2g
• Carbohydrates: 43g
• Fiber: 7g
• Protein: 7g

Raw Vegan Roasted Carrot and Red Quinoa Salad

jenny

I fell in love with this salad during a trip to California, where I discovered Eric Wolfinger's incredible recipe. The combination of roasted carrots, nutty red quinoa, and a zesty dressing creates a symphony of flavors that is simply irresistible. Whether you're a vegan, a health enthusiast, or just someone looking for a tasty dinner option, this salad is sure to become a favorite in your household.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Salad

Cuisine vegan

Servings 4 servings

Calories 347 kcal

Ingredients

  

• 1 cup red quinoa
• 2 cups water
• 1 pound carrots peeled and sliced into thin rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups mixed greens
• 1/4 cup fresh cilantro chopped
• 1/4 cup fresh parsley chopped
• 1/4 cup fresh mint chopped
• 1/4 cup toasted almonds chopped
• 1/4 cup dried cranberries
• 1/4 cup lemon juice
• 2 tablespoons maple syrup
• 1 teaspoon Dijon mustard
• 1/4 cup olive oil

Instructions

 

• Preheat your oven to 400°F (200°C).
• In a saucepan, combine the red quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork and set aside to cool.
• Meanwhile, toss the sliced carrots with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and caramelized.
• In a large mixing bowl, combine the cooked quinoa, roasted carrots, mixed greens, chopped cilantro, parsley, mint, toasted almonds, and dried cranberries.
• In a small bowl, whisk together the lemon juice, maple syrup, Dijon mustard, and 1/4 cup olive oil until well combined.
• Pour the dressing over the salad and toss gently to coat.
• Transfer the salad to a serving platter and serve immediately.

Notes

Nutritional Information (per serving):

• Calories: 347
• Total Fat: 18g
• Saturated Fat: 2g
• Carbohydrates: 43g
• Fiber: 7g
• Protein: 7g

Keyword Raw, Salad, vegan