Quinoa, Kumara and Carrot Salad

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A delicious salad made from roasted kumara, carrots, and red onion mixed with quinoa and rocket in a homemade Asian-style dressing.

A platter of quinoa salad with roasted butternut squash, red onions, arugula, and sliced almonds on a wooden table with wooden serving utensils.

We've been inspired by quinoa in the test kitchen recently. But not just bland old quinoa by itself... quinoa cooked in chicken stock (the best trick!), combined with tasty roasted vegetables and a delicious Asian-style dressing. This Quinoa, Kumara and Carrot salad would make a wonderful addition to your Christmas spread. Equally, it makes a hearty and substantial meal just by itself.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
Quinoa, Roasted Kumara & Carrot Salad

Ingredient notes:

A selection of ingredients on a wooden surface, including sweet potatoes, carrots, red onion, garlic, ginger, salad greens, quinoa, and various sauces and vinegar bottles.

Quinoa: Any colour of quinoa can be used in this recipe. Red, white, or combination/tri colour. Be sure to rinse your quinoa thoroughly before cooking.
Kumara: I chose to use orange kumara for this recipe, but red, purple or golden could also be used.
Dressing: All of the ingredients in the dressing are naturally gluten free, except for the soy sauce. I used a gluten free soy sauce to make this for the team (we have two people with gluten intolerances). You could also use tamari.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Preheat the oven to 190°C fan bake. Spread the kumara, carrot and red onion on a baking tray, drizzle with olive oil, season with salt and pepper, then roast for 50 minutes or until golden and starting to brown.

Chopped sweet potatoes, carrots, and red onions are arranged on a parchment-lined baking tray, ready for roasting.

Chopped sweet potatoes, carrots, and red onions roasted on a parchment-lined baking tray.

While the vegetables are roasting, whisk together all of the dressing ingredients in a small jug and set aside.

A glass Pyrex measuring cup containing a mixture of finely chopped garlic, soy sauce, and other liquid ingredients on a wooden surface.

A glass measuring cup with red liquid sauce and a small whisk inside sits on a wooden surface.

Add the quinoa to a large microwave safe jug or bowl. Rinse thoroughly with water, then drain as much as possible. Dissolve the stock cube in 2 cups of boiling water, then pour into the jug and stir to combine. Microwave on high for 5 minutes. Stir, then microwave for another 3 minutes. Stir again, then cover and leave to sit for about 30 minutes, or until all the liquid is absorbed. Fluff with a fork.

A glass Pyrex measuring cup partially filled with brown liquid and some seasoning particles, placed on a wooden surface with a tiled wall background.

Cooked tri-color quinoa in a clear glass Pyrex measuring cup on a wooden surface, with a white tile backsplash in the background.

Once the vegetables are cooked, allow them to cool slightly. Add to the quinoa, pour over the dressing and mix well to combine.

Roasted sweet potatoes, carrots, and red onions in a glass Pyrex measuring cup on a wooden surface.

A platter of quinoa salad with roasted sweet potatoes, red onions, and arugula on a wooden table.

Scatter the rocket over a large serving plate. Spoon over the quinoa and roasted vegetables, then scatter with toasted almonds and serve.

A platter of quinoa salad with roasted sweet potato, arugula, toasted almond slices, and red onions on a wooden table.

Recipe FAQs:

Can I make this salad gluten free?

Yes! Simply use gluten free soy sauce or tamari in the dressing. All other ingredients are naturally gluten free. Also ensure your sweet chilli sauce is labelled gluten free (the Trident one I used in the picture is gluten free).

Can I serve this salad warm?

Absolutely - it's delicious served warm or at room temperature. Just toss the roasted vegetables and quinoa together while still slightly warm and drizzle over the dressing before serving.

What could I add to make it a complete meal?

You could add grilled chicken, salmon, or chickpeas for extra protein. Feta cheese or avocado also pair beautifully with the flavours.

Storage:

Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.

Make ahead: You can roast the vegetables and cook the quinoa 1-2 days ahead, then add the rocket and dressing just before serving.

Top tips:

This would be a great recipe to make for meal prep. Simply divide into individual containers for easy grab-and-go lunches - keep the rocket separate until serving so it stays fresh.

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Quinoa, Roasted Kumara & Carrot Salad

Yield: Serves 6

Prep Time: 10 minutes

Cook Time: 50 minutes

A delicious salad made from roasted kumara, carrots, and red onion mixed with quinoa and rocket in a homemade Asian-style dressing.

Ingredients

Dressing

2 Tbsp soy sauce
2 Tbsp sweet chilli sauce
2 Tbsp rice wine vinegar
2 Tbsp sesame oil
1 clove garlic, grated
1 tsp fresh ginger, grated

Salad

2 kumara, peeled and diced
2 carrots, peeled and diced
1 red onion, quartered
2 tsp olive oil
1 cup quinoa
1 chicken stock cube
2 cups boiling water
50g rocket leaves
2 Tbsp toasted slivered almonds, optional

Instructions

Preheat the oven to 190°C fan bake. Spread the kumara, carrot and red onion on a baking tray, drizzle with olive oil, season with salt and pepper, then roast for 50 minutes or until golden and starting to brown.
While the vegetables are roasting, whisk together all of the dressing ingredients in a small jug and set aside.
Add the quinoa to a large microwave safe jug or bowl. Rinse thoroughly with water, then drain as much as possible. Dissolve the stock cube in 2 cups of boiling water, then pour into the jug and stir to combine.
Microwave on high for 5 minutes. Stir, then microwave for another 3 minutes. Stir again, then cover and leave to sit for about 30 minutes, or until all the liquid is absorbed. Fluff with a fork.
Once the vegetables are cooked, allow them to cool slightly. Add to the quinoa, pour over the dressing and mix well to combine.
Scatter the rocket over a large serving plate. Spoon over the quinoa and roasted vegetables, then scatter with toasted almonds and serve.

Notes

Red, white or mixed quinoa can be used in this salad.
Feel free to use your favourite roast vegetables. Parsnip or pumkin could be addded or substituted.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 148Total Fat: 8gSaturated Fat: 1gUnsaturated Fat: 7gCholesterol: 1mgSodium: 369mgCarbohydrates: 15gFiber: 2gSugar: 5gProtein: 4g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya