Carrot & Quinoa Salad with Roasted Cannellini Beans
Recipe type: Salad, Lunch, Healthy
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
When all else fails, I can almost always count on having a bag of carrots in the veggie drawer and a can of beans and quinoa in the cupboard and being able to throw together this healthy, colorful salad.
  • 8 medium Carrots, peeled and cut into thin matchsticks
  • ½ large Red Onion, cut in ¼ in. slices
  • 1 sprig Rosemary (or any other herb that might be lurking around your veggie drawer)
  • 1 14 oz. can Cannellini Beans, rinsed and well-drained
  • ½ tsp. Smoked Paprika
  • 1 c. Quinoa, rinsed
  • handful of Italian Parsley Leaves
  • Parmesan
  • Fresh Lemon Juice
  • Extra Virgin Olive Oil
  1. Preheat the oven to 400°.
  2. On a baking sheet, toss carrot sticks and onion slices with olive oil, salt, pepper, and rosemary. Roast until the vegetables are tender and lightly browned in spots, 25-30 minutes.
  3. On a separate baking sheet, toss the cannellini beans with olive oil, smoked paprika, and salt. Roast until the skins split and the beans are golden and crisp, about 20 minutes. Stir once or twice while they are roasting to prevent any sticking.
  4. Meanwhile, bring 2 c. water to a boil. Salt and add the quinoa. Reduce heat to a simmer, cover, and cook until tender, 10-12 minutes. If any liquid remains, drain it off.
  5. Combine cooked quinoa, roasted carrots and onions, cannellini beans, and parsley leaves in a large salad bowl. Dress lightly with extra virgin olive oil, fresh lemon juice, and freshly ground black pepper. Toss gently. Using a vegetable peeler, make curls of Parmesan to garnish the salad. The salad can be served still warm or at room temperature.
Recipe by strawberryplum at