Quinoa salad and roasted carrots

Be full of energy, protein and a delicious flavor with very few calories with this delicious quinoa salad and roasted carrots.

quinoa salad


  • 2 teaspoons sweet paprika
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon ginger
  • 1 teaspoon coriander, ground
  • 1 teaspoon cinnamon, ground
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon cardamom, ground
  • Salt
  • Black pepper
  • 4 large carrots, finely sliced lengthwise
  • 1 small red onion, thinly sliced
  • 7 tablespoons extra virgin olive oil
  • ½ cup walnuts
  • 1 cup red quinoa
  • 2 cups water
  • 2 tablespoons fresh lemon juice
  • 140 grams lettuce
  • ½ teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • ½ cup dehydrated cranberries
  • 2 tablespoons parsley, chopped.


  • Preheat oven to 204º C.
  • In a small bowl mix paprika, turmeric, cumin, ginger, coriander, cinnamon, cayenne pepper, cardamom and 1 tsp salt and pepper.
  • In a medium bowl combine carrots with onion and 2 tablespoons oil. Add 1 tablespoon spice mixture and mix well. Arrange the vegetables on a rimmed baking sheet and roasts 20 to 25 minutes, turning once or twice, until tender.
  • Spread walnuts on a pie pan and bake for 7 minutes, until browned. Let cool and then sink.
  • In a medium saucepan combine the quinoa with 2 teaspoons spice mixture and 2 cups water and bring to a boil. Cover and let simmer until water is absorbed and quinoa is tender, about 17 minutes. Uncover, stir slightly with a fork and let cool slightly.
  • In a large bowl combine 2 tablespoons oil with 1 tablespoon lemon juice and season with salt and pepper. Add lettuce and stir to combine. Spread the lettuce on a large platter. In the same bowl mix 3 tablespoons oil with 1 tablespoon lemon juice and zest, mustard and 1 teaspoon spice mixture; season with salt. Add the quinoa, walnuts, cranberries, parsley and roasted vegetables and stir well.
  • Serve quinoa salad on lettuce.