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

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, vickys quinoa with carrot, hazelnut & pomegranate, gf df ef sf. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Vickys Quinoa with Carrot, Hazelnut & Pomegranate, GF DF EF SF is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Vickys Quinoa with Carrot, Hazelnut & Pomegranate, GF DF EF SF is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have vickys quinoa with carrot, hazelnut & pomegranate, gf df ef sf using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Vickys Quinoa with Carrot, Hazelnut & Pomegranate, GF DF EF SF:
  1. Make ready 300 grams quinoa
  2. Take 2 carrots, peeled and grated
  3. Get 60 grams hazelnuts
  4. Get 10 dried apricots, finely chopped
  5. Prepare 1 seeds of 1 pomegranate
  6. Prepare 200 ml extra virgin olive oil
  7. Take 2 tbsp agave nectar
  8. Make ready grated zest and juice of 1 lemon
  9. Make ready to taste salt & pepper
  10. Get some fresh, chopped parsley (garnish)
Steps to make Vickys Quinoa with Carrot, Hazelnut & Pomegranate, GF DF EF SF:
  1. Toast the hazelnuts lightly in the oven at gas 4 / 180C / 350°F until just a shade darker, then remove their skins
  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
  3. All the water should have been absorbed so turn off the heat and remove the lid to let any remaining water evaporate
  4. Remove the quinoa to a wide plate or tray and let cool
  5. Add the rest of the ingredients except the parsley and mix in. Season to taste and garnish with the parsley

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