Quinoa salad with roasted vegetables and Serrano ham “ConsorcioSerrano”

©ConsorcioSerrano_Latelierdeschefs

Ingredients (serves 4):

• 6 slices of ConsorcioSerrano Serrano ham
• 200g quinoa
• 2 zucchini
• 1 onion
• 200g mini peppers
• 200g carrot
• 1 tablespoon olive oil
• 1 level teaspoon paprika
• 1 teaspoon Provençal herbs
• A few basil leaves
• 2 tablespoons olive oil
• 1 tablespoon mustard
• 1 tablespoon balsamic vinegar
• 1 teaspoon runny honey

Roasted Vegetables

Preheat the oven to 180°C.
Peel and slice the carrot. Remove the ends from the zucchini and slice them. Remove the seeds from the mini peppers and cut them into strips. Peel and thinly slice the onions.
Place the vegetables on a baking sheet lined with parchment paper. Add the olive oil, paprika, herbs de Provence, salt, and pepper. Mix everything together and bake for 30 minutes.

Quinoa

Meanwhile, rinse the quinoa with water and pour it into 400 ml of boiling salted water. Let it sit, covered, for 20 minutes. Let the quinoa and vegetables cool.

Presentation

Just before serving, prepare the vinaigrette by mixing all the ingredients. Mix the quinoa with the roasted vegetables. Add the vinaigrette, mix, and finish by adding Consorcio Serrano ham and the basil leaves. Enjoy!

Time

• 20 min. prep
• 60 min. cook

 Difficulty

• Medium