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

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, vickys quinoa with carrot, hazelnut & pomegranate, gf df ef sf. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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

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