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 developed and reviewed.

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-inspired Hanukkah recipe, ready in about 40 minutes, pairs carrots, olive oil, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 medium, peeled and cut into 2-inch sticks carrots
3 tbsp, divided olive oil
2 tbsp honey
2 tsp za'atar spice blend
1 cup, rinsed quinoa
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

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

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.