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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, vickys quinoa with carrot, hazelnut & pomegranate, gf df ef sf. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vickys Quinoa with Carrot, Hazelnut & Pomegranate, GF DF EF SF is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Vickys Quinoa with Carrot, Hazelnut & Pomegranate, GF DF EF SF is something that I’ve loved my whole life.

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

The ingredients needed to make Vickys Quinoa with Carrot, Hazelnut & Pomegranate, GF DF EF SF:
  1. Get 300 grams quinoa
  2. Take 2 carrots, peeled and grated
  3. Get 60 grams hazelnuts
  4. Make ready 10 dried apricots, finely chopped
  5. Make ready 1 seeds of 1 pomegranate
  6. Make ready 200 ml extra virgin olive oil
  7. Prepare 2 tbsp agave nectar
  8. Get grated zest and juice of 1 lemon
  9. Get to taste salt & pepper
  10. Prepare some fresh, chopped parsley (garnish)
Instructions 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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