Roasted Veggies, Walnuts, and Red Quinoa Salad


  • 1 tsp turmeric, cumin, ground ginger, coriander, cinnamon
  • 2 tsp  paprika
  • 1/2 tsp  cayenne pepper
  • 1/4 tsp  ground cardamom
  • 1 tsp Salt [ground Himalayan Pink], freshly ground black pepper (may not use, more additives to taste)
  • 6-8 large carrots (sliced lengthwise)
  • 1 large red onion (thin ribbons)
  • 1/2 cup walnuts (whole, chop after roasting)
  • 1 cup red quinoa
  • 2 cups water
  • 7 TB olive oil
  • 2 TB fresh lemon juice [roughly 1-2 TB juice per fresh lemon, depending on size]
  • 5 ounces mixed greens (typically romaine, baby spinach) [whatever your personal preference is and what is available to you]
  • 1/2 tsp  finely grated lemon zest
  • 1 tsp  dijon mustard
  • 2 tablespoons chopped parsley (flat-leaf)


  • Add the following spices together: paprika, turmeric, cumin, ginger, coriander, cinnamon, cayenne, cardamom and  half (1/2 tsp) of the salt and black pepper. This will be your spice mix to be used later on.
  • Add the carrots and onions to a large bowl and rub down/coat evenly with the olive oil.
  • Add 1 TB of the spice mix to the carrots and onions. Thoroughly mix together.
  • Spread the vegetables on a baking sheet and roast for 20 to 25 minutes, stirring once or twice, until tender or lightly browned and tender.
  • In the final 10 minutes of the veggies baking, place the walnuts in a baking dish and/or pie plate and bake for about 6-10 minutes or until golden. The cooking time depends on how roasted you like your walnuts. Let cool then chop to your desired/preferred texture.
  • In a medium pot/saucepan, combine the quinoa with 2 tsp-1 TB of the spice mix and the water (2 cups) and bring to a boil.
  • Cover and simmer over low heat for about 20 minutes or until all the water is absorbed and the quinoa is tender.
  • Uncover and gently stir together and allow to cool.
  • In a large bowl, whisk the 2 TB of oil with half of the lemon juice (1 TB), you can add the remaining salt and pepper here or a few pinches.
  •  Add the salad greens and toss to coat.
  • Spread the greens on a large platter.
  • In the same bowl, whisk together the remaining olive oil (~3TB), lemon juice (1TB), the lemon zest, mustard and and remaining spice mix to taste
  • Add the quinoa, walnuts, parsley and roasted vegetables and toss together to thoroughly mix. Spoon the quinoa salad on the greens and serve.

Note: If you are making this recipe for lunches during the work week you’ll want to store the sauce, roasted veggies, and the greens separately and prepare individually. It can last for up to 1-2 weeks if using proper storage of items. If the salad is assembled all together you can store all together in the fridge for up to 1 week.

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