How to Winter Delicious Vickys Quinoa, Courgette & Pomegranate Salad, Gluten, Dairy, Egg, Soy & Nut-Free

How to Winter Delicious Vickys Quinoa, Courgette & Pomegranate Salad, Gluten, Dairy, Egg, Soy & Nut-Free Delicious, fresh and tasty.

Vickys Quinoa, Courgette & Pomegranate Salad, Gluten, Dairy, Egg, Soy & Nut-Free. Add the onion and pepper mixture to the quinoa, along with the sun-dried tomatoes, oregano, and basil. Put the hollowed out courgettes on a baking sheet and fill with the quinoa mixture. Reduce the heat to medium, add the cooked broccoli, edamame, corn, grated ginger, garlic, cooked quinoa, tamari and coconut aminos and toss well.

The famous Greek dish has arrived at "When a Greek Cooks"!

People in the Netherlands are very familiar with this dish, they even call it "Greek Lasagna" even if it is quite different from that.

The sure thing is that they are crazy about it 😀 I have.

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 it.

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

1. Prepare 75 g of dry quinoa.

2. It’s 2 tbsp of olive oil.

3. You need 1 tbsp of cider vinegar.

4. Prepare to taste of salt & pepper.

5. It’s 1 of courgette.

6. It’s 4 of spring onions / scallions, finely sliced.

7. It’s 100 g of baby plum tomatoes, halved.

8. It’s 100 g of pomegranate seeds.

9. Prepare 100 g of sweetcorn.

10. You need 1 of red chilli, deseeded & finely chopped.

To speed up the cooking time I grated squash, carrots and zucchini, while lightly sauteeing the chopped onion and garlic.

Add the quinoa and broth at the end, bring to a boil and cook until quinoa is ready.

Just a handful of ingredients - all healthy and good for you.

Pad Thai Zucchini Noodle + Quinoa Salad; Zucchini Noodles with Vegan Lemon Cream Sauce.

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.

You guys know I love eating my zucchini noodles raw, mostly for the crunch, so I chose to serve this sauce over freshly spiralized zucchini noodles.

But this sauce actually goes with everything..

Here's the trick for perfectly fluffy quinoa: Use twice as much water as quinoa, as usual, then cook uncovered until the quinoa has absorbed all the water.

The cooking time will vary based on quantity.

Zucchini burgers that are vegan and gluten free - so delicious that even the most die-hard carnivore will fall in love with.