Carrot Quinoa Salad

By Camille Styles
Carrot Quinoa Salad

Carrot Quinoa Salad

recipe by brita olsenphotographed by rob gullixson

This delicious carrot quinoa salad was created as part of a fresh and modern Easter Sunday brunch. See the fully story here!

Carrot Quinoa Salad

Serves 6-8

Carrot Quinoa Salad

By Camille Styles


  • 4 medium carrots
  • 1 small red onion
  • 1 cup quinoa
  • 1/2 cup golden raisins
  • 2 cups water
  • 1 bunch of baby kale or spinach
  • 4 T olive oil
  • salt and pepper to taste
  • For dressing:
  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • Juice of 1 lemon wedge
  • 1 T dijon mustard
  • 1 t honey


  1. Preheat oven to 400 degrees.
  2. Peel and slice carrots into bite sized pieces. Dice onion and add to a baking sheet greased with olive oil, add carrots and drizzle with 1 tablespoon of olive oil and salt and pepper, toss to combine. Bake until tender, or around 12 minutes.
  3. Meanwhile, cook quinoa with 2 cups water. Bring to a boil and let cook covered for 15 minutes. Remove from the heat and let cool.
  4. Remove carrots from the oven and add to a large bowl along with the quinoa and raisins.
  5. Once the mixture is cool, refrigerate for at least 1 hour or overnight.
  6. Add the greens and transfer to a bowl or plate to serve.
  7. Add all dressing ingredients to a bowl and whisk to combine.
  8. Pour over salad to taste and serve.

Comments (2)

  1. Clever Girl Reviews says:

    This sounds good for any time of day!

  2. nuriel shechtman says:

    looks so good ! gonna try this tomorrow!

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