Honey-Roasted Carrot and Za'atar Quinoa Salad

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant warm quinoa salad with honey-glazed roasted carrots and a fragrant za'atar spice blend, perfect for a nutritious Hanukkah side. This Middle Eastern Hanukkah recipe, ready in about 40 minutes, pairs carrots, olive oil, and honey for a weeknight-friendly dinner. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Middle Eastern cuisine 280 cal/serving

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Ingredients

4 medium carrots, peeled and cut into 2-inch sticks
3 tbsp olive oil, divided
2 tbsp honey
2 tsp za'atar spice blend
1 cup quinoa, rinsed
2 cups water
2 tbsp fresh lemon juice
1/4 cup chopped fresh parsley
1/4 cup toasted pine nuts
1 tsp kosher salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F. In a mixing bowl, toss 4 medium peeled and cut carrots with 2 tbsp olive oil, 2 tbsp honey, 2 tsp za'atar spice blend, 1/2 tsp kosher salt, and 1/4 tsp black pepper until evenly coated.
Step 2: Spread carrots on a rimmed baking sheet in a single layer and roast for 25 minutes, turning halfway through, until tender and caramelized at the edges.
Step 3: While carrots roast, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
Step 4: In a large serving bowl, combine the warm quinoa with the roasted carrots, 2 tbsp fresh lemon juice, 1 tbsp olive oil, 1/4 cup chopped fresh parsley, and 1/4 cup toasted pine nuts. Toss gently to combine.
Step 5: Season salad with 1/2 tsp kosher salt and 1/4 tsp black pepper to taste. Serve warm or at room temperature.