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Quinoa Salad with Roasted Carrots, Parnsips, and Green Tahini Dressing

This red quinoa salad recipe is packed with roasted carrots and parsnips and topped with an easy Mediterranean Tahini dressing.
Prep Time 5 minutes
Total Time 35 minutes
Servings 4
Author Phoebe Lapine


  • 1 small yellow onion halved and thinly sliced
  • 2 medium carrots peeled and cut into 1/2-inch pieces
  • 2 medium parsnips peeled and cut into 1/2-inch pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoons sea salt
  • 4 sprigs fresh thyme
  • 1 cup red quinoa
  • Green Tahini Dressing


  1. Preheat the oven to 425 degrees F.
  2. On a parchment lined baking sheet, toss the onions, carrots, and parsnips with the olive oil and salt until evenly coated. Arrange in an even layer and top with the thyme sprigs. Roast the vegetables in the oven until golden brown and caramelized, about 30 minutes, redistributing once.
  3. Meanwhile, bring the quinoa and 2 cups water to a boil in a medium saucepan. Cover, reduce the heat to low, and cook for 15 minutes, or until the liquid is absorbed and the quinoa is tender. Season with salt and pepper.
  4. Add the roasted vegetables to the pot and toss until combined with the quinoa. Transfer to a serving platter and drizzle with 1/4 cup tahini. Serve warm or at room temperature alongside the remaining tahini dressing.