Vickys Quinoa, Courgette & Pomegranate Salad, Gluten, Dairy, Egg, Soy & Nut-Free. 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.

Separate the quinoa with a fork. In a large saucepan, bring water to a boil. Quinoa with Currant, Dill and Zucchini. You can cook Vickys Quinoa, Courgette & Pomegranate Salad, Gluten, Dairy, Egg, Soy & Nut-Free using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Vickys Quinoa, Courgette & Pomegranate Salad, Gluten, Dairy, Egg, Soy & Nut-Free

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

Adapted from the Lemon Quinoa with Currants, Dill, and Zucchini in Maria Speck's Ancient Grains for Modern Meals, published by Warm and Nutty Cinnamon Quinoa. To make the quinoa, heat the olive oil in a medium saucepan over medium heat. Add most of the green onions, a pinch of the salt, and cook. 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.

Vickys Quinoa, Courgette & Pomegranate Salad, Gluten, Dairy, Egg, Soy & Nut-Free step by step

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.