Roasted Rainbow Carrot Herbed Quinoa

Name: Roasted Rainbow Carrot Herbed Quinoa
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Contemporary
Ingredients: 1½ lb (680 g) rainbow carrots (orange, purple, yellow, white), trimmed, halved lengthwise if thick, cut into 3-inch (7.5 cm) pieces; 1 cup (170 g) quinoa, uncooked, rinsed under cold water until water runs clear; 1¾ cups (420 ml) vegetable broth; 3 tablespoons (45 ml) extra-virgin olive oil, divided; to taste sea salt; to taste freshly ground black pepper; ⅓ cup (20 g) fresh flat-leaf parsley, finely chopped; ¼ cup (12 g) fresh mint, finely chopped; 2 tablespoons (6 g) fresh dill, finely chopped; 3 tablespoons (45 ml) fresh lemon juice; 1 teaspoon (5 g) Dijon mustard; 2 tablespoons (30 ml) extra-virgin olive oil; ½ teaspoon (1 g) lemon zest, finely grated (optional); ⅓ cup (40 g) toasted pumpkin seeds (optional)

From the MyKitchenBank Kitchen

A contemporary grain side dish featuring roasted rainbow carrots tossed with fluffy quinoa, fresh herbs, and a bright lemon vinaigrette. The natural sweetness of roasted carrots balances the nutty, slightly earthy quinoa for a colorful, nutrient-dense accompaniment to any main course.

Prep: 15 min
Cook: 35 min
Wait: 10 min
Total: 1 hr
Makes: 4 servings (about 3 cups)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

1½ lb (680 g) rainbow carrots (orange, purple, yellow, white), trimmed, halved lengthwise if thick, cut into 3-inch (7.5 cm) pieces
1 cup (170 g) quinoa, uncooked, rinsed under cold water until water runs clear
1¾ cups (420 ml) vegetable broth
3 tablespoons (45 ml) extra-virgin olive oil, divided
to taste sea salt
to taste freshly ground black pepper
⅓ cup (20 g) fresh flat-leaf parsley, finely chopped
¼ cup (12 g) fresh mint, finely chopped
2 tablespoons (6 g) fresh dill, finely chopped
3 tablespoons (45 ml) fresh lemon juice
1 teaspoon (5 g) Dijon mustard
2 tablespoons (30 ml) extra-virgin olive oil
½ teaspoon (1 g) lemon zest, finely grated (optional)
⅓ cup (40 g) toasted pumpkin seeds (optional)

Equipment (4)

2 sheet pans (18×13 inches / 45×33 cm)
Small bowl for vinaigrette
Fork for fluffing quinoa
Large mixing bowl

Steps

Before you start

Preheat your oven to 425°F (220°C)
Read through the recipe—the carrots and quinoa cook simultaneously
Have fresh herbs measured and ready for quick assembly

1
Prep and roast carrotsOven 425°F / 220°C
- On a sheet pan, toss the carrot pieces with 1.5 tablespoons (22 ml) olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Spread in a single layer, cut-side down.
- Place in the preheated 425°F (220°C) oven for 25–30 minutes, stirring halfway through at the 15-minute mark.
- The carrots are done when caramelized, tender, and lightly charred at the edges.
+ Show details− Hide details
Ready when: Carrots are tender and lightly charred at edges
Tip: Cut carrots into even-sized pieces so they roast uniformly; stir midway to prevent sticking and ensure even browning.
2
Cook quinoa
- Meanwhile, in a medium saucepan, bring the vegetable broth to a boil over high heat.
- Add the rinsed quinoa and the remaining 1.5 tablespoons (22 ml) olive oil.
- Stir once, reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.
- Remove from heat and let sit, covered, for 5 minutes to steam gently.
+ Show details− Hide details
Ready when: Quinoa is fluffy and all liquid is absorbed
Tip: Rinsing quinoa removes its natural bitter coating. Keep the lid on during the entire 20 minutes so steam is not lost.
3
Make vinaigrette
- In a small bowl, whisk together the lemon juice, Dijon mustard, and 2 tablespoons (30 ml) olive oil.
- Season with a pinch of salt and black pepper to taste.
- Set aside.
4
Fluff and combine
- Fluff the cooked quinoa with a fork and transfer to a large mixing bowl.
- Add the roasted carrots and gently fold together.
- Pour the vinaigrette over the mixture and toss until evenly coated.
- Add the fresh parsley, mint, and dill, and fold gently to combine.
- Season with additional salt and black pepper if needed.
+ Show details− Hide details
Tip: Fold gently rather than stir vigorously so the cooked carrots don't break into small pieces.
5
Garnish and serve
- Transfer to a serving dish and top with lemon zest and toasted pumpkin seeds, if using.
- Serve warm, at room temperature, or chilled.
- This dish is equally delicious in any temperature state.
+ Show details− Hide details
Tip: If serving later, cover the quinoa salad loosely until serving time to prevent it from drying out.

Good to know

Tips

For the most vibrant presentation, use a mix of orange, purple, yellow, and white carrots. If only orange are available, the flavor is identical—just cut them on a bias for visual interest.
Quinoa absorbs flavors best when warm. Dress the warm quinoa with the vinaigrette immediately after fluffing so it absorbs the lemony, mustardy flavors.
This dish is wonderful warm, but also excellent as a cold salad the next day. If serving cold, you may want to add a splash of extra lemon juice to refresh the flavors, as cold temperatures dull seasoning perception.
Toasted pumpkin seeds add a nutty crunch that complements the soft quinoa and tender roasted carrots perfectly.

Make ahead

You can prepare this salad up to 4 hours ahead. Store it covered in the refrigerator, but let it come to room temperature for 15 minutes before serving for best flavor and texture.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature; you can briefly warm it in a 350°F (175°C) oven for 10–15 minutes if you prefer it warm. Do not freeze, as the herb flavors and quinoa texture degrade.

Substitutions

fresh mint → fresh basil or fresh cilantro. Use the same quantity; cilantro will add an earthy, citrusy note, while basil adds warmth.
fresh dill → fresh tarragon or fresh chives. Tarragon brings a subtle anise flavor; chives add a gentler onion note. Use the same quantity.
Dijon mustard → whole-grain mustard or 1 teaspoon honey. Whole-grain mustard adds texture and a slightly coarser flavor; honey adds sweetness and helps emulsify the vinaigrette.
toasted pumpkin seeds → toasted sunflower seeds, sliced almonds, or crumbled feta cheese. Seeds add crunch; almonds add richness; feta adds tangy creaminess.