Roasted Carrot, Potato and Quinoa Side Dish
(A warm, colorful, and nourishing side dish for any season.)
I had envisioned a beautifully written post with a full spread of recipes to end the week — but, as any parent of two toddlers knows, time and energy often have other plans. So instead, here’s something simple yet satisfying: a quick side dish that doubles as a wholesome lunch salad.
In 2013, the UN declared it the International Year of Quinoa — and for good reason. Quinoa is a nutritional powerhouse: light, nutty, and packed with protein. It also pairs perfectly with roasted vegetables, making it an ideal ingredient for cozy, fuss-free meals.
There’s something so welcoming about this dish — maybe it’s the roasted sweetness of the carrots, the crispy potatoes, or the earthy herbs. It’s colorful, nourishing, and deliciously easy to prepare. Serve it alongside a roast, steak, or salmon — or add a handful of baby spinach and crumbled goats cheese for a hearty vegetarian lunch.
Why You’ll Love This Recipe
- Quick and wholesome – Simple to prepare, full of flavour, and satisfying enough for lunch or dinner.
- Naturally gluten free – Made with wholesome veggies and quinoa.
- Warm or cold – Delicious served fresh from the oven or at room temperature.
- Budget-friendly – Perfect for using up vegetables and pantry staples.
- Colorful and cozy – Brings brightness and comfort to the table.
This Roasted Carrot, Potato and Quinoa Side is proof that simple ingredients can make a colorful, cozy, and wholesome dish. Whether served as a side or a light main, it’s one of those recipes that brings warmth and comfort to any table — even on the busiest of weeks.
Ingredients You’ll Need
(Full quantities below in the recipe card)
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Baby carrots (orange and purple if you can find them)
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Baby potatoes
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Olive oil, apple cider vinegar, lime juice
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Fennel seeds, lemon thyme, rosemary
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Red quinoa
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Chicken stock (or vegetable for a vegetarian version)
Instructions
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Preheat your oven to 200°C (400°F).
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Prepare the potatoes:
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Wash the baby potatoes well but don’t peel them.
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Place them in a saucepan and cover with cool water.
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Bring to a boil over high heat, then cook for about 20 minutes, or until the potatoes are soft but not falling apart (you’ll notice the skins just starting to crack).
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Drain well, then transfer to a heatproof roasting dish.
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Gently squash each potato with your fingers or tongs to break them slightly.
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Drizzle generously with olive oil, season with salt and pepper, and toss to coat evenly.
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Roast the potatoes:
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Place the dish in the preheated oven and roast for 30–40 minutes, shaking or turning them once or twice during cooking, until golden and crisp all over.
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Prepare the carrots:
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While the potatoes are roasting, wash the carrots (no need to peel).
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Arrange them in a single layer on a separate baking tray or roasting dish.
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Drizzle with olive oil and apple cider vinegar, and toss to coat.
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Roast in the oven for about 30 minutes, or until tender and slightly shriveled at the edges.
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Cook the quinoa:
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In a medium saucepan, combine quinoa and stock over medium heat.
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Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes, or until all the liquid is absorbed.
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Remove from heat, uncover, and let it sit for a few minutes to steam dry.
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Fluff the quinoa gently with a fork.
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Finish the vegetables:
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While the carrots are still hot, sprinkle with fennel seeds and fresh thyme, then squeeze over the lime juice so it soaks into the warm carrots.
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While the potatoes are hot, toss them with fresh rosemary and season to taste.
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Assemble the dish:
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Combine the quinoa, roasted potatoes, and carrots on a large serving platter.
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Pour over any cooking juices and oil from the trays for extra flavor.
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Serve warm and enjoy!
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Tips for Perfect Results
- Roast veggies separately – It helps each one develop its best texture (crispy potatoes, tender carrots).
- Use good stock – Homemade or high-quality stock will make a big difference in flavor.
- Don’t skip the herbs – They bring a beautiful fragrance and freshness.
- Serve warm – The dish tastes best when the juices and oils are still warm and aromatic.
Storage & Serving Suggestions
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Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
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Reheating: Gently reheat in the oven or microwave, or enjoy at room temperature.
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Serving ideas:
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Add baby spinach and ashed goats cheese for a light meal.
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Serve as a side with roast chicken, grilled fish, or lamb.
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Drizzle with tahini or lemon yogurt for a creamy finish.
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FAQ
Q. Can I use white quinoa instead of red?
Yes! White quinoa is slightly softer, while red quinoa holds its shape a little better, but both will work beautifully.
Q. Can I make this vegan?
Absolutely — simply use vegetable stock instead of chicken stock.
Q. What if I can’t find Dutch carrots?
Regular carrots work fine! Just cut them into thin batons so they roast evenly.
Q. Can I make this ahead?
Yes — it tastes great made a few hours in advance. Simply assemble, cover, and let the flavors meld before serving.
Roasted Carrot, Potato and Quinoa side
Ingredients
- 1 bunch Orange Dutch/Baby Carrots
- 1 bunch Purple Dutch/Baby Carrots
- Olive oil
- 3 tbsp Apple Cider Vinegar
- Half a Lime
- 1 tbsp Fennel Seeds
- 3 fresh Lemon Thyme sprigs
- 500 g Baby Pontiac Potatoes
- Salt & Pepper
- 1 sprig fresh Rosemary
- 1/3 cup Red Quinoa
- 1 cup Chicken stock the best you can get or make your own
Instructions
- Preheat oven to 200C
- Wash your potatoes but don’t peel.
- Place into a saucepan and cover with cool water. Place over high heat and bring to the boil. Cook potatoes for 20 minutes or until they are cooked through and soft, but not falling apart (usually when the skins begin to crack).
- Drain from water, place into a heat proof dish or roasting pan. Squash with your fingers or tongs to smash apart a little.
- Drizzle with olive oil and season with salt and pepper. Toss to cover evenly with the oil.
- Place into the preheated oven and cook until crispy and browned. (I usually go and give them a shake around once or twice whilst cooking so all surfaces brown up) Around 30 -40 mins.
- Meanwhile wash the carrots well but don’t peel them. Place in an oven proof dish or roasting tray drizzle with olive oil and apple cider vinegar, toss until all are coated evenly. Spread out in a single layer.
- Place in the preheated oven and roast for 30mins or until tender and just starting to shrivel.
- In a saucepan over medium heat place Quinoa and stock and bring to the boil. Once boiling reduce heat to low and place a lid on. Cook for 15 mins or until all liquid is absorbed.
- Once cooked remove lid and allow to settle and dry a little, then fluff with a fork or spoon.
- When carrots are cooked and still hot, sprinkle with fennel seeds, thyme and squeeze the lime juice over to meld and heat.
- When the potatoes are still hot, add the rosemary, and season to taste.
- Combine the quinoa, potato, and carrot onto a platter with all the juice and oil from cooking.
- Serve while still warm.
Notes
- I have written the recipe to roast the veggies separate, you don’t have to, I have just found that there is a better result with the potatoes if they are separated.
- Dutch carrots can be found at most major supermarkets and good green grocers. If you can’t find purple (although they are becoming increasingly available) ask if they can get it on order or check out your local farmers market.
- If you don’t have chicken stock on hand you can use water to cook the quinoa, but boost the flavour by adding some herbage, lemon rind, add something to the liquid to carry some sort of flavour into the grain.
- Also I have used red quinoa here, but if you can’t get it use white. Red quinoa can be purchased from major supermarkets, health food shops and online.
If You Loved This…
Try these next:
Sweet Potato & Caramelised Onion Tart with goats cheese and baby spinach
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