Easiest Way to Cook Delicious Vickys Quinoa, Courgette & Pomegranate Salad, Gluten, Dairy, Egg, Soy & Nut-Free

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We hope you got insight from reading it, now let’s go back to vickys quinoa, courgette & pomegranate salad, gluten, dairy, egg, soy & nut-free recipe. To cook vickys quinoa, courgette & pomegranate salad, gluten, dairy, egg, soy & nut-free you need 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook Vickys Quinoa, Courgette & Pomegranate Salad, Gluten, Dairy, Egg, Soy & Nut-Free:

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

Steps 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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