Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys quinoa, courgette & pomegranate salad, gluten, dairy, egg, soy & nut-free. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Vickys Quinoa, Courgette & Pomegranate Salad, Gluten, Dairy, Egg, Soy & Nut-Free is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Vickys Quinoa, Courgette & Pomegranate Salad, Gluten, Dairy, Egg, Soy & Nut-Free is something which I’ve loved my whole life.
Heat ½ tablespoon vegetable oil in a pot over medium heat. Pour in chicken broth, cooked quinoa, tomatoes, beans, cumin, chili powder, hot sauce and lime juice. Season with kosher salt, pepper and Lawry's according to your liking. Spoon quinoa mixture into the emptied zucchini pieces and arranged them over the sauce.
To get started with this recipe, we have to first prepare a few ingredients. You can cook vickys quinoa, courgette & pomegranate salad, gluten, dairy, egg, soy & nut-free using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Quinoa, Courgette & Pomegranate Salad, Gluten, Dairy, Egg, Soy & Nut-Free:
- Get 75 g dry quinoa
- Make ready 2 tbsp olive oil
- Prepare 1 tbsp cider vinegar
- Prepare to taste salt & pepper
- Make ready 1 courgette
- Get 4 spring onions / scallions, finely sliced
- Get 100 g baby plum tomatoes, halved
- Make ready 100 g pomegranate seeds
- Prepare 100 g sweetcorn
- Prepare 1 red chilli, deseeded & finely chopped
To speed up the cooking time I grated squash, carrots and zucchini, while lightly sauteeing the chopped onion and garlic. Add the quinoa and broth at the end, bring to a boil and cook until quinoa is ready. Just a handful of ingredients - all healthy and good for you. To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan.
Instructions to make Vickys Quinoa, Courgette & Pomegranate Salad, Gluten, Dairy, Egg, Soy & Nut-Free:
- Rinse the quinoa and bring to the boil in 150ml vegetable stock. Cover and turn the heat to a low simmer and let cook for 20 minutes or until the stock has mostly all been absorbed. Once cooked, drain, rinse under cold water and drain again
- Whisk the oil and vinegar together and season with some salt & pepper
- Use a potato peeler or spiralizer to cut the courgette into ribbons
- Put the quinoa, courgette and the rest of the ingredients in a large bowl and toss the dressing gently in
- Serve immediately
Just a handful of ingredients - all healthy and good for you. To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Here's the trick for perfectly fluffy quinoa: Use twice as much water as quinoa, as usual, then cook uncovered until the quinoa has absorbed all the water. The cooking time will vary based on quantity.
So that is going to wrap this up for this exceptional food vickys quinoa, courgette & pomegranate salad, gluten, dairy, egg, soy & nut-free recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
