Roasted carrot quinoa with almonds and cured ham recipe
A hearty and filling salad that's perfect for a light lunch or satisfying side, flecked with fluffy red and white quinoa, sweet roasted carrots and salty cured ham.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 394 calories / serving
- Dairy-free
Ingredients
- 300g (10oz) carrots, sliced on the diagonal
- 2 small red onions, thickly sliced
- 4 tbsp extra-virgin olive oil
- ½ lemon, juiced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 3 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 x 250g pack ready-to-eat red and white quinoa
- 1/2 x 31g pack fresh flat-leaf parsley, chopped
- 100g (3 1/2oz) cured ham (such as serrano or Parma), torn
- 3 tbsp toasted flaked almonds
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Shop ingredientsEach serving contains
- Energy
- 1630kJ 394.0kcal
- Fat
- 25g
- Saturates
- 4g
- Salt
- 1.8g
- Sugars
- 8g
of the Reference intake
Carbohydrate 26.5gProtein 16.2gFibre 7.1g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Spread the carrots and onions out on a large baking tray. Drizzle over 1 tbsp of the oil and the lemon juice, and sprinkle over the paprika and cumin; season well. Roast for 20 minutes, or until golden.
- Meanwhile, make a dressing. Combine the remaining oil with the vinegar, mustard and some seasoning. Set aside. Arrange the quinoa on a serving platter and break up the grains with a fork. Stir through the parsley, ham, vegetables and dressing. Serve scattered with the toasted almonds.
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