Home Dish Vickys Quinoa with Carrot, Hazelnut & Pomegranate, GF DF EF SF

Vickys Quinoa with Carrot, Hazelnut & Pomegranate, GF DF EF SF

Introduce

Chef :

Vicky@Jacks Free-From Cookbook

Vickys Quinoa with Carrot, Hazelnut & Pomegranate, GF DF EF SF

I love this fresh and fruity salad dish. The nuts give a crunch, the apricots are chewy, the pomegranate and carrot is juicy and the lemon ties it all together with the soft quinoa. Delicious

Ingredient

Food ration :

4 servings

Cooking time :

15 mins
300 grams

quinoa

60 grams

hazelnuts

to taste

salt & pepper

Cooking instructions

* Step 1

Toast the hazelnuts lightly in the oven at gas 4 / 180C / 350°F until just a shade darker, then remove their skins

* Step 2

Put the quinoa into a saucepan and cover with just under double its volume of water. Bring to the boil then turn heat to low and let cook for 12 minutes or so with the lid on

* Step 3

All the water should have been absorbed so turn off the heat and remove the lid to let any remaining water evaporate

* Step 4

Remove the quinoa to a wide plate or tray and let cool

* Step 5

Add the rest of the ingredients except the parsley and mix in. Season to taste and garnish with the parsley

Note: if there is a photo you can click to enlarge it

10 Pieces Of Expert Nutrition Advice

1. Start Small

2. Fill Your Plate With Beans and Leafy Greens

3. Focus on Adding—Not Subtracting

4. Taste the Rainbow

5. Prioritize Potassium

6. Eat More Plants

7. Focus on Your Immune System

8. Try the Mediterranean Diet

9. Understand the Impact of Food

10. Guard Your Gut

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