New This Month

Roasted Carrots and Red Quinoa

Shiro miso, a Japanese soybean-rice paste, imparts a salty-sweet note to this substantial salad.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: John von Pamer

Source: Martha Stewart Living, November 2014


  • 1 pound carrots, peeled and cut into 1-inch pieces
  • 1 small red onion, cut into 1/2-inch wedges
  • 1 tablespoon fresh thyme leaves
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper
  • 1 cup red quinoa, rinsed
  • 3 cups baby spinach
  • 1 tablespoon shiro miso
  • 1 tablespoon lemon juice


  1. Preheat oven to 400 degrees. On a rimmed baking sheet, toss carrots, onion, thyme, and 2 tablespoons oil. Season with salt and pepper. Roast, stirring once, until tender, about 40 minutes.

  2. In a saucepan, bring quinoa and 1 1/4 cups water to a boil. Cover; reduce heat and simmer until tender, 16 minutes. Add spinach, cover, and let stand 5 minutes. Transfer to a bowl; top with vegetables. In another bowl, whisk together miso, lemon juice, and remaining 1 tablespoon oil. Drizzle over salad; toss.

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