Roasted Carrot Quinoa Salad with Middle Eastern Tahini Dressing

With the cold weather upon us our field harvest is coming to an end but our greenhouses are in full bloom with fresh herbs, greens, radishes and lots of carrots. This week’s harvest for our local shares is our carrots. They are a beautiful orange and so sweet and delicious. I have roasted them and created a fresh and simple salad with a Middle Eastern flavour.



4 large carrots, peeled, quartered and cut into 2 inch lengths

2 tbsp. olive oil

Salt and fresh ground pepper

5 cup quinoa, cooked

1 cup red onion, thinly sliced

1 cup Italian flat leaf parsley, chopped

2 tbsp. toasted sesame seeds
Tahini Dressing:

½ cup tahini

Juice of one lemon

1 large clove garlic

¾ cup water 

1 tsp. coriander powder

1 tsp. cumin

3 tbsp. olive oil

Salt and fresh ground pepper

Preheat oven to 400F. Line a large baking sheet with parchment paper.

In a bowl, toss carrots with olive oil and season with salt and pepper. Spread carrots evenly in a single layer on the baking sheet and roast for 20 -25 mins. until tender.

In a food processor or blender, add all the ingredients for the dressing and blend for 30 secs. until creamy.

In a large bowl, add quinoa, onions, parsley and carrots.

Toss with tahini dressing and sprinkle with sesame seeds.

SERVINGS 4  | PREP & COOK TIME 45 minutes.

Copyright © 2016 Irene Matys.

All Rights Reserved.

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