Rice and quinoa salad with apple and cured ham

Rice and quinoa do not always cook at the same rate. Use separate pans and shallow trays for cooling; add apple at the end to keep its crunch.

Ingredients and timing for 4

Serves 4 · 60 min

Approximate timings for this editorial recipe proposal, which has not been kitchen-tested. Adjust cooking to your ingredients and equipment.

• 100 g dry rice
• 100 g dry quinoa
• 1 washed green apple
• 200 g washed cucumber
• 80 g cured ham
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Water for cooking

Step-by-step method

1. Rinse quinoa in a fine sieve. Cook rice and quinoa separately according to their packs until cooked, usually 12–20 minutes.
2. Drain and immediately spread on clean shallow trays. Cool quickly, ideally within one hour, and refrigerate; do not leave them to cool in the pan.
3. Once cold, dice apple and cucumber. Mix apple with lemon juice and oil.
4. Add rice, quinoa, cucumber and chopped ham. Divide into four and serve cold; refrigerate if serving later.

Adapt the recipe to your kitchen

Cooling time depends on quantity and tray; do not leave rice at room temperature while waiting for mealtime.

Eat promptly cooled, refrigerated rice within 24 hours. If it was not cooled quickly, do not use it for this salad.

Rice and quinoa weights are dry. Check ingredient labels and allergens.

Food Standards Agency.

The selection follows the Jamones Paco Heredia catalogue. Editorial photographs illustrate formats; check the collection for current products and their details.

Choose your ham and plan your purchase

You need 80 g of ham for the four suggested portions. Compare 80 g sliced ham packs and check that the listing is for ham if following these ingredients. The carousel may also include shoulder.

Cebo Iberian ham and 100% Iberian bellota ham are different categories; the recipe does not require the most expensive one. Check the specific product's ingredients and storage instructions. For other formats, explore ham to buy.