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Roasted carrot quinoa with almonds and cured ham recipe

Roasted carrot quinoa with almonds and cured ham recipe

1 rating

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


  • 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
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    25g 36%
  • Saturates

    4g 19%
  • Sugars

    8g 9%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 26.5g Protein 16.2g Fibre 7.1g


  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. 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.
  3. 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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