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Vickys Quinoa With Carrot, Hazelnut & Pomegranate, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Quinoa with Carrot, Hazelnut & Pomegranate, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 15 minutes
Serving : 4
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Prepare the ingredients before making Vickys Quinoa with Carrot, Hazelnut & Pomegranate, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Quinoa with Carrot, Hazelnut & Pomegranate, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Quinoa with Carrot, Hazelnut & Pomegranate, Gluten, Dairy, Egg & Soy-Free

  • 300 grams quinoa
  • 2 carrots, peeled and grated
  • 60 grams hazelnuts
  • 10 dried apricots, finely chopped
  • 1 seeds of 1 pomegranate
  • 200 ml extra virgin olive oil
  • 2 tbsp agave nectar
  • 1 grated zest and juice of 1 lemon
  • 1 salt & pepper to taste
  • 1 some fresh, chopped parsley (garnish)

How to Make Vickys Quinoa with Carrot, Hazelnut & Pomegranate, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Vickys Quinoa with Carrot, Hazelnut & Pomegranate, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Toast the hazelnuts lightly in the oven at gas 4 / 180C / 350°F until just a shade darker, then remove their skins
  • Step 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
  • Step 3
  • All the water should have been absorbed so turn off the heat and remove the lid to let any remaining water evaporate
  • Step 4
  • Remove the quinoa to a wide plate or tray and let cool
  • Step 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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