Carrot Salad with Crispy Quinoa

Filled with flavors and textures—from sweet to savory and crisp to creamy—this Carrot Salad with Crispy Quinoa is deliciously complex, rich in protein and fiber, and make-ahead friendly.

Too often we forget that humble raw carrots are worthy of a starring role in a salad. This refreshing carrot salad recipe transforms boring carrots and quinoa into a delicious side dish that is a symphony of tastes, colors and textures. The key is to grate the carrots which enhances their sweetness ten-fold, and to toast the cooked quinoa until crispy.

We add chickpeas for more protein and heft, while dried cherries, toasted nuts and fresh herbs are perfect accents. For creaminess, you can’t go wrong with salty feta, and a handful of greens add color and freshness. Finally, the carrot salad is dressed with a punchy, tangy-sweet dressing that pulls everything together.

This impressive salad makes a great accompaniment to kebabs, grilled chicken or lamb, and leftovers make the best weekday lunches. Best of all, it sits well at room temperature so you can bring it along to every pot-luck or picnic you go to this summer.

Why Toast The Cooked Quinoa?

I love using quinoa in salads because it makes the salad so much more filling and it’s loaded with plant protein and fiber. For something a little different, and utterly delicious, here we are going to crisp up the quinoa.

Crispy quinoa is made by taking cooked quinoa, drizzling it with olive oil, and roasting it in the oven until it gets nice and crispy. It becomes so crunchy, it almost tastes like you’ve added tiny croutons to the salad. So good, even quinoa haters will love it!

For best results, the cooked quinoa should be mostly dry before roasting it. Otherwise, it may not get very crispy. I like to use day-old quinoa or if making fresh quinoa, spread it out on a baking sheet to cool and dry.

Recipe Ingredients And Substitutions

Note: This is an overview of the ingredients needed which provides some suggestions for substitutions. For a complete list of ingredients and quantities, please see the recipe card below.

• Carrots: As I mentioned, carrots have a starring role in this salad so you will need about 1 pound of carrots. Once grated, they really do reduce quite a bit. I recommend using the large holes of a box grater to grate the carrots. Grating the carrots enhances their sweetness more so than using a vegetable peeler or cutting them into matchsticks. The shredded bits will also absorb more dressing.
• Quinoa: White, red or rainbow (tricolor) quinoa will all work for this salad. Check the package and see if the quinoa has already been rinsed. If not, rinse and drain it before cooking. This is to rid the seeds of the naturally occurring, bitter-tasting saponin coating.
• Chickpeas: I love adding chickpeas to salads. They help make it more filling and become more flavorful when they absorb all the delicious dressing.
• Almonds or pistachios: Nuts add flavor and more crunch factor to this salad. I like to toast them in the skillet or oven so they become even tastier. Needless to say, they are a healthy addition, too, contributing fiber and heart-healthy fats. If allergy is a concern, try adding pipits or sunflower seeds instead.
• Feta cheese: Tangy and salty, feta cheese adds lovely creaminess and flavor to this salad. If you aren’t a fan of feta, you can add goat cheese.
• Dried cherries: I adore dried cherries in this salad but dried cranberries, dried apricots, or even dried figs would all be wonderful here.
• Fresh herbs: For pops of fresh flavors, I like to add a good amount of chopped fresh herbs. I usually stick to mint and parsley but cilantro would also be great.
• Baby spinach and/or arugula: A few handfuls of leafy greens are quite delicious in this salad and make it even more nutritious. They will be chopped so don’t worry about them wilting and looking sad if the salad is meant to sit out for a little long.
• Dressing: The dressing is very simple but super delicious. To make it, you will need lemon juice, shallots, apple cider vinegar (or any vinegar of your choice), honey, ground cumin, salt and pepper and olive oil.

How To Make Carrot Salad With Crispy Quinoa

Shredded carrots star in this colorful, flavor-packed salad. If you haven’t had a shredded carrot salad before, you are in for a treat, I could honestly eat the whole bowl. Use the large holes of a box grater to grate the carrots, or if you have a food processor with a shredder attachment, you can use that.

Step 1: Cook quinoa according to recipe instructions then transfer to a sheet pan. Using a spatula spread it out into an even layer and let it dry and cool for about 10 minutes. Drizzle with olive oil and toss to coat. Bake in a 425ºF oven for 25-30 minutes, stirring every 10 minutes, until brown and crispy.

Step 2: In a large bowl, whisk together the dressing ingredients.

Step 3: Add the carrots, quinoa, chickpeas, fresh herbs, spinach and/or arugula and stir until evenly coated. Stir in the nuts, feta, and dried cherries.

Step 4: Taste and season with salt and pepper, then transfer to a serving bowl. Sprinkle with additional fresh herbs and feta, if desired.

Helpful Recipe Tips

• Rinse the quinoa: Quinoa grains (or seeds) are naturally coated with saponin which if not rinsed, can taste bitter. Most quinoa is now sold pre-rinsed but I still like to give it a rinse for good measure.
• Don’t bother with peeling the carrots: Unless for some reason the skin on my carrots is looking very gnarly, I really peel them. Especially here since the carrots will be grated where you won’t notice any peel. Just give them a good scrub and that’s it.
• Toast the nuts: You can buy roasted nuts but if you are using raw nuts, make sure to toast them in a skillet or oven until fragrant and toasty. This will enhance their flavor, bringing out a deeper nuttiness.

Frequently Asked Questions

What To Serve With This Carrot And Quinoa Salad?

This is the perfect salad to serve alongside so many of your spring and summer meals. Here’s some suggestions:

Grilled meat: The carrot salad is perfect with just about anything that comes off the grill. Try it with this Yogurt Marinated Chicken, this turkey burger, these Sweet And Sticky Drumsticks, or these Korean-Style Short Ribs.

Grilled Veggies: Make it a plant-based meal and serve the salad with a platter of grilled veggies, and/or these Black Bean Burgers.

For the cooler months, pair the salad with soups, or this delicious Pistachio-Crusted Salmon, this Skillet Chicken, or this glorious Chicken Marsala.

How To Store

The salad will taste more vibrant the day you make it but it is still delicious even after 2-3 days.

• To store leftover salad: Store leftovers in an airtight container and refrigerate for 2 to 3 days.
• To store leftover crispy quinoa: Store the crispy quinoa in an airtight container and refrigerate for 6 to 7 days.

More Delicious Salads To Try