Vickys Quinoa, Courgette & Pomegranate Salad, Gluten, Dairy, Egg, Soy & Nut-Free.
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Ingredients requirements for Vickys Quinoa, Courgette & Pomegranate Salad, Gluten, Dairy, Egg, Soy & Nut-Free:
- Prepare 75 g of dry quinoa.
- You need 2 tbsp olive oil.
- You need 1 tbsp for cider vinegar.
- Provide to taste - salt & pepper.
- Provide 1 - courgette.
- Need 4 of spring onions / scallions, finely sliced.
- Prepare 100 g for baby plum tomatoes, halved.
- Need 100 g pomegranate seeds.
- Prepare 100 g sweetcorn.
- Prepare 1 - red chilli, deseeded & finely chopped.
Vickys Quinoa, Courgette & Pomegranate Salad, Gluten, Dairy, Egg, Soy & Nut-Free step by step:
- 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.
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