Happy New year, vegan food enthusiasts! As we embrace the vibrant flavors of the season, I’m thrilled to share a delicious and nutritious recipe that’s perfect for any occasion. Today, we’re diving into a Roasted Carrot and Tri-Color Quinoa Salad that’s not only bursting with flavor but also packed with nutrients.
I’m always on the lookout for veggie-rich dishes that can easily be doubled to four servings so that we can have more time to do something else. Cooking is a fun activity for me, another way to create things but sometimes I need a break to keep the creative juices flowing, know what I mean?
This dish struck the perfect chord of delicious and nutritious without being too fussy. Whether you’ve made a promise to eat healthier, you’re testing out Veganuary (welcome!) or you’re simply in need of a new vegan recipe, I hope you enjoy this one!
Kitchen Tools
Baking sheet
Pot
Skillet
Cutting board
Kitchen knife
Mixing bowl
What You’ll Need
Carrots, peeled and cut in half-moons
Tri-color quinoa
Waste free broth
Bell pepper (any color), sliced
Onion
Garlic cloves
Chili pepper, finely sliced (remove seeds for less heat)
Fresh parsley, chopped
Salt and pepper, to taste
Cumin, Cayenne pepper & garlic powder
Juice of 1 lemon (for brightness!)
Instructions
Preheat your oven to 220°C (425°F).
On a baking sheet, toss the carrots, onion and bell pepper with salt, and pepper and other spices and spread out in a single layer. Leave the garlic cloves in the skin and add to baking sheet
Roast in the oven for about 20-25 minutes or until they are tender and caramelized, flipping halfway through for even roasting.
While the carrots are roasting, rinse the tri-color quinoa under cold water to remove any bitterness.
In a pot, combine the rinsed quinoa and waste-free broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Cock the lid to let the quinoa steam and get fluffy.
Peel and mash the cooked garlic in a large mixing bowl, mixing it with sliced chili pepper and lemon juice.
Add vegetables and quinoa to the mixing bowl and toss everything together until well combined. Taste and add more seasoning if needed.
I added a bit of fresh veggies to the mix in the form of lettuce, scallions and cucumbers just to give it that fresh kick!
Enjoy!
I love a vegan recipe like this because it’s everything a good dish should be, colorful, healthy and oh so satisfying. The salad bed is simply an option but this roasted carrot and quinoa salad is perfect on its own.
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The Spicy Spatula 
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