Easiest Way to Make Speedy Vickys Quinoa, Courgette & Pomegranate Salad, Gluten, Dairy, Egg, Soy & Nut-Free
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We hope you got benefit from reading it, now let’s go back to vickys quinoa, courgette & pomegranate salad, gluten, dairy, egg, soy & nut-free recipe. You can have vickys quinoa, courgette & pomegranate salad, gluten, dairy, egg, soy & nut-free using 10 ingredients and 5 steps. Here is how you do it.
The ingredients needed to cook Vickys Quinoa, Courgette & Pomegranate Salad, Gluten, Dairy, Egg, Soy & Nut-Free:
- Get 75 g of dry quinoa.
- You need 2 tbsp of olive oil.
- Get 1 tbsp of cider vinegar.
- Provide to taste of salt & pepper.
- You need 1 of courgette.
- Prepare 4 of spring onions / scallions, finely sliced.
- Take 100 g of baby plum tomatoes, halved.
- Get 100 g of pomegranate seeds.
- Use 100 g of sweetcorn.
- Get 1 of red chilli, deseeded & finely chopped.
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.
Combine cooked quinoa, eggs, egg whites, zucchini, Swiss cheese, ham, parsley, Parmesan cheese, and white pepper in a large bowl and mix until thoroughly combined. Spoon mixture to the top of each prepared muffin cup. Drain through a strainer, and rinse until the water runs clear. Bring the water or stock to a simmer in a medium saucepan. Heat another medium saucepan or lidded skillet over medium-high heat, and add the quinoa.
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