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:

1. Get 75 g of dry quinoa.
2. You need 2 tbsp of olive oil.
3. Get 1 tbsp of cider vinegar.
4. Provide to taste of salt & pepper.
5. You need 1 of courgette.
6. Prepare 4 of spring onions / scallions, finely sliced.
7. Take 100 g of baby plum tomatoes, halved.
8. Get 100 g of pomegranate seeds.
9. Use 100 g of sweetcorn.
10. Get 1 of red chilli, deseeded & finely chopped.

Instructions to make Vickys Quinoa, Courgette & Pomegranate Salad, Gluten, Dairy, Egg, Soy & Nut-Free:

1. 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.
2. Whisk the oil and vinegar together and season with some salt & pepper.
3. Use a potato peeler or spiralizer to cut the courgette into ribbons.
4. Put the quinoa, courgette and the rest of the ingredients in a large bowl and toss the dressing gently in.
5. 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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