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Preheat the oven to 200°C (400°F) Gas 6.
Toss the carrots with the olive oil, vinegar, cumin and a pinch of salt. Spread out on a baking tray and roast in the preheated oven for about 30 minutes (rotating the tray at the 15 minute mark).
Meanwhile, in a small saucepan, combine the quinoa with 235ml of water. Bring to a boil, add a pinch of salt and reduce to a simmer. Cover with a lid and simmer for about 15 minutes, or until all the liquid is absorbed. Remove from the heat and keep covered for about 10 minutes. Fluff with a fork and allow to cool.
In a bowl, combine the cooled quinoa with the chopped herbs, pomegranate seeds, cucumber, lemon juice and a drizzle of oil and toss to mix.
Divide the quinoa into bowls. Add the roasted carrots and any extra toppings you like.