Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, vickys quinoa, courgette & pomegranate salad, gluten, dairy, egg, soy & nut-free. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Serve your round courgettes filled with quinoa and vegetables garnishing them with mint leaves. This Vegan Gluten Free Quinoa Paella is a delicious twist on the Spanish classic. Quick and easy to make, full of flavor and plant-based protein. Great for a holiday or weeknight dinner.
Vickys Quinoa, Courgette & Pomegranate Salad, Gluten, Dairy, Egg, Soy & Nut-Free is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Vickys Quinoa, Courgette & Pomegranate Salad, Gluten, Dairy, Egg, Soy & Nut-Free is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have vickys quinoa, courgette & pomegranate salad, gluten, dairy, egg, soy & nut-free using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Vickys Quinoa, Courgette & Pomegranate Salad, Gluten, Dairy, Egg, Soy & Nut-Free:
- Prepare 75 g dry quinoa
- Make ready 2 tbsp olive oil
- Take 1 tbsp cider vinegar
- Get to taste salt & pepper
- Make ready 1 courgette
- Prepare 4 spring onions / scallions, finely sliced
- Get 100 g baby plum tomatoes, halved
- Prepare 100 g pomegranate seeds
- Prepare 100 g sweetcorn
- Take 1 red chilli, deseeded & finely chopped
Drain through a strainer, and rinse until the water runs clear. Bring the water or stock to a simmer in a medium. Spoon mixture into each muffin cup and top with remaining Parmesan cheese. While the zucchini and onions are cooking, rinse the quinoa in several changes of cold water and then place in a saucepan along with plenty of cold water and a pinch of salt.
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
Spoon mixture into each muffin cup and top with remaining Parmesan cheese. While the zucchini and onions are cooking, rinse the quinoa in several changes of cold water and then place in a saucepan along with plenty of cold water and a pinch of salt. In a deep plate mix the two eggs with milk, add the parsley and the garlic. In another plate add the quinoa flakes and the chia seed. Dip th slices first in the egg mixture and then in the quinoa mixture.
So that’s going to wrap it up with this special food vickys quinoa, courgette & pomegranate salad, gluten, dairy, egg, soy & nut-free recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
