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