There’s nothing quite like the comforting aroma of roasted kumara and carrots wafting through the kitchen, signaling that something delicious is on the horizon. I first made this Quinoa, Kumara, and Carrot Salad when I was on the hunt for a wholesome, gluten-free dish that could invigorate my weekly meal prep routine. This vibrant and colorful salad is a delightful fusion of nutty quinoa, tender roasted vegetables, and a zesty Asian-inspired dressing that ties it all together beautifully.
Perfect for a light lunch, a holiday spread, or even as a side at your next barbecue, this salad is as versatile as it is nutritious. Each bite offers a satisfying crunch, while the natural sweetness of the kumara elevates the dish to gourmet status—all without requiring hours in the kitchen. So, if you’re tired of the usual fast-food options and crave something fresh and wholesome, join me on this culinary adventure and discover how easy it is to bring a burst of flavor to your table!
Why is Quinoa, Kumara and Carrot Salad a Must-Try?
Wholesome Ingredients: Packed with nutrient-dense veggies and protein-rich quinoa, this salad is the perfect healthy choice.
Flavor Explosion: The zesty Asian-inspired dressing adds a vibrant kick that tantalizes the taste buds.
Easy Prep: With straightforward steps, you can easily whip this up in no time, making it a go-to for busy weeknights.
Meal Prep Hero: Ideal for prepping ahead, it stays fresh and delicious for days. For more meal prep ideas, check out our guide on meal prep essentials.
Versatile Variations: Customize with your favorite veggies or proteins to keep it exciting on your plate.
Crowd-Pleasing: Perfect for gatherings, this salad is sure to impress family and friends alike while offering a refreshing break from traditional fare.
Quinoa, Kumara and Carrot Salad Ingredients
For the Salad
- Kumara (Sweet Potato) – Adds natural sweetness and a delightful texture; can swap with pumpkin or parsnip.
- Carrots – Provide a crunchy bite and vibrant color; feel free to use other root vegetables.
- Red Onion – Delivers mild sweetness and adds color; yellow onions are a suitable alternative.
- Quinoa – The gluten-free base rich in protein; can be replaced with rice or millet if desired.
- Rocket (Arugula) – Offers a peppery flavor that brightens the dish; substitute with spinach or mixed greens if needed.
- Toasted Slivered Almonds (optional) – Introduces a satisfying crunch; substitute with walnuts or omit for a nut-free option.
For the Dressing
- Soy Sauce – A key ingredient that adds umami and enhances flavor; opt for gluten-free soy sauce or tamari as needed.
- Sweet Chilli Sauce – Provides a hint of sweetness alongside mild heat; ensure it’s gluten-free if required.
- Rice Wine Vinegar – Contributes tanginess; apple cider vinegar makes a great alternative.
- Sesame Oil – Infuses a delicious nutty scent; can use any neutral oil if it’s not available.
- Garlic – Freshly minced creates a depth of flavor; garlic powder can work in a pinch.
- Fresh Ginger – Adds warmth and spiciness; ground ginger can substitute if needed.
- Olive Oil – Essential for roasting the veggies; any vegetable oil can do the trick.
- Chicken Stock Cube – Enhances the quinoa; vegetable stock or water is perfect for a vegetarian option.
With these wholesome ingredients in hand, you’re on your way to preparing a tantalizing Quinoa, Kumara and Carrot Salad that’s sure to become a staple in your kitchen!
How to Make Quinoa, Kumara, and Carrot Salad
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Preheat: Heat your oven to 190°C (375°F). This ensures the kumara and carrots roast perfectly, bringing out their natural sweetness and flavors.
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Prepare the Veggies: Spread the kumara, carrots, and red onion on a baking tray. Drizzle with olive oil, and season with salt and pepper. Roast for about 50 minutes, or until the vegetables are golden brown and tender.
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Whisk the Dressing: While the veggies are roasting, combine soy sauce, sweet chilli sauce, rice wine vinegar, sesame oil, minced garlic, and freshly grated ginger in a bowl. Whisk well until mixed thoroughly.
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Cook the Quinoa: Rinse and drain the quinoa under cold water to remove bitterness. In a microwave-safe bowl, dissolve the chicken stock cube in boiling water, pour it over the quinoa, stir, and microwave on high for 5 minutes. Stir again and microwave for an additional 3 minutes. Allow it to sit covered for about 30 minutes, letting it absorb all the liquid.
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Combine: Once the veggies are done roasting, combine them with the cooked quinoa in a large mixing bowl. Drizzle the prepared dressing over the top and gently mix everything until well coated.
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Serve: Plate the salad and add a generous handful of rocket on top. If you like, sprinkle some toasted slivered almonds for that satisfying crunch.
Optional: Garnish with fresh herbs like cilantro or mint for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Quinoa, Kumara, and Carrot Salad components are perfect for meal prep enthusiasts! You can roast the kumara, carrots, and red onion up to 24 hours in advance; simply let them cool before storing in an airtight container in the refrigerator. The quinoa can also be cooked ahead and refrigerated for up to 3 days—just be sure to fluff it with a fork before mixing with the veggies to restore its texture. When you’re ready to serve, combine the roasted veggies with the quinoa and drizzle your prepared dressing over them. This not only saves time on busy weeknights but also ensures that your salad remains just as delicious and vibrant!
Storage Tips for Quinoa, Kumara and Carrot Salad
Fridge: Store leftovers in an airtight container for up to 3 days. Keeping the rocket separate is ideal to maintain its crispness.
Freezer: If you want to keep the salad longer, portion it into freezer-safe containers. It can be frozen for up to 1 month, but note that the texture may change upon thawing.
Reheating: When reheating, do so gently in the microwave or on the stovetop. Add a splash of water or a drizzle of olive oil to bring back moisture.
Prep Ahead: Consider making the quinoa and roasted vegetables ahead of time and assembling the salad fresh with dressing just before serving to preserve flavor and freshness.
Quinoa, Kumara and Carrot Salad Variations
Feel free to get creative with your salad and explore these delightful twists!
- Gluten-Free: Use gluten-free soy sauce or tamari for the dressing to keep this dish totally gluten-free.
- Protein Boost: Toss in grilled chicken, salmon, or chickpeas for a heartier version that will keep you fueled throughout the day.
- Creamy Addition: Consider adding crumbled feta cheese or creamy avocado to elevate the flavor and texture of the salad.
- Spice it Up: Add a pinch of cayenne pepper or some chopped fresh chili for a kick of heat that gives the salad an exciting zing.
- Vegetable Swap: Experiment by substituting the kumara with roasted pumpkin or a mix of root vegetables for a different taste sensation.
- Herb Infusion: Enhance the freshness by incorporating fresh herbs like cilantro or mint, bringing a burst of vibrant flavor to each bite.
- Nutty Alternative: If you’re looking for a nut-free option, replace toasted almonds with sunflower seeds or omit them altogether.
- Sweet Surprise: Mix in dried cranberries or raisins for a hint of sweetness that balances the savory elements beautifully.
Now, let your creativity flow as you make this Quinoa, Kumara and Carrot Salad your own!
What to Serve with Quinoa, Kumara and Carrot Salad?
Elevate your dining experience with perfect pairings that complement this vibrant salad and create a balanced meal.
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Grilled Chicken: Juicy and flavorful, grilled chicken adds a hearty protein that blends well with the salad’s nutty quinoa and sweet kumara.
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Roasted Salmon: The rich, tender texture of roasted salmon contrasts beautifully with the crunchy veggies, making for a delightful flavor profile that sings.
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Steamed Broccoli: Crisp, fresh broccoli brings a vibrant green that enhances the dish’s visual appeal while adding nutrients and a satisfying texture.
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Cucumber Salad: Refreshing and light, a simple cucumber salad provides a cooling contrast that perfectly balances the warmth of the roasted vegetables.
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Hummus and Pita: Creamy hummus served with warm pita is a wholesome, flavorful dip that complements the salad’s complex flavors without overpowering them.
For dessert, consider a Lemon Sorbet: Its bright citrus notes cleanse the palate, leaving a refreshing finish after the meal.
Expert Tips for Quinoa, Kumara and Carrot Salad
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Rinse Thoroughly: Ensure you rinse quinoa well to remove its natural coating, called saponin, which can make it taste bitter if not washed off.
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Watch the Roasting: Keep an eye on the vegetables as they roast; you want them caramelized and golden, but not burnt, to enhance the salad’s flavor.
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Toss the Dressing: For best results, add the dressing to the salad right before serving to maintain the freshness of the greens in your Quinoa, Kumara and Carrot Salad.
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Customize Ingredients: Feel free to customize with seasonal vegetables or proteins; this salad is adaptable and allows your creativity to shine!
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Cool Before Mixing: Allow roasted vegetables to cool slightly before combining them with the quinoa to prevent wilting the rocket and enhance texture.
Quinoa, Kumara and Carrot Salad Recipe FAQs
What’s the best way to select ripe kumara and carrots?
Absolutely! Look for kumara that is firm and free from dark spots or blemishes. Their skin should have a vibrant color. For carrots, choose those that are bright, crisp, and without cracks or soft spots. Fresh veggies will elevate your Quinoa, Kumara, and Carrot Salad!
How should I store leftovers of the Quinoa, Kumara and Carrot Salad?
Store any leftovers in an airtight container in the fridge for up to 3 days. To keep the rocket (arugula) fresh and crisp, I recommend storing it separately and only adding it just before serving.
Can I freeze the Quinoa, Kumara and Carrot Salad?
Certainly! You can freeze the salad, but it’s best to keep the rocket out. Portion the quinoa and roasted vegetables into freezer-safe containers and they can stay fresh for up to 1 month. When ready to enjoy, let it thaw overnight in the fridge and reheat gently over low heat.
What should I do if my quinoa is bitter?
Very! To avoid bitterness, make sure you rinse the quinoa thoroughly under cold water before cooking. This removes the natural coating called saponin, which can give it a harsh taste. Rinsing is a quick step that dramatically improves the flavor!
Is this salad suitable for people with nut allergies?
Good question! Yes, it is! If you’re making the Quinoa, Kumara and Carrot Salad for someone with nut allergies, simply omit the toasted slivered almonds. You can still enjoy a crunchy texture by adding seeds like sunflower or pumpkin seeds instead.
What vegetables can I substitute in this salad?
Absolutely! While the original recipe calls for kumara and carrots, you can easily substitute with other root vegetables, such as pumpkin or parsnip. Feel free to get creative and use whatever seasonal veggies you have on hand, like zucchini or bell peppers for added color and nutrition!
Delicious Quinoa, Kumara and Carrot Salad for Your Meal Prep
Ingredients
Equipment
Method
- Preheat your oven to 190°C (375°F) to ensure kumara and carrots roast perfectly.
- Spread kumara, carrots, and red onion on a baking tray. Drizzle with olive oil, season with salt and pepper, and roast for about 50 minutes.
- While veggies are roasting, whisk together soy sauce, sweet chilli sauce, rice wine vinegar, sesame oil, minced garlic, and grated ginger until mixed thoroughly.
- Rinse and drain the quinoa, then dissolve the chicken stock cube in boiling water, pour over the quinoa, stir, and microwave on high for 5 minutes. Stir again and microwave for an additional 3 minutes, then cover for about 30 minutes.
- Combine roasted veggies with cooked quinoa in a large bowl, drizzle the dressing over, and mix gently until well coated.
- Plate the salad, add rocket on top, and sprinkle with slivered almonds if desired.